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 |
|---|---|---|---|
| 2167 | 2019-04-10 04:46:18 | 68.11 | 97% |
| 1043 | 2015-12-11 14:57:11 | 69.04 | 96% |
| 686 | 2015-03-12 04:49:10 | 77.30 | 97% |
| 224 | 2015-03-05 01:39:28 | 75.92 | 97% |
| 82 | 2015-03-01 08:20:14 | 68.72 | 97% |