Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 2076 | 2024-01-25 13:26:30 | 40.20 | 94.4% |
| 1487 | 2016-01-31 09:20:18 | 63.14 | 93% |
| 1219 | 2015-12-09 04:10:39 | 71.51 | 95% |
| 974 | 2015-12-03 14:06:44 | 61.86 | 91% |
| 880 | 2015-11-30 09:26:24 | 57.16 | 90% |