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 |
|---|---|---|---|
| 14809 | 2022-07-19 11:34:04 | 107.88 | 97% |
| 12435 | 2021-11-27 15:22:43 | 130.58 | 100% |
| 8661 | 2021-05-20 08:01:15 | 105.79 | 99% |
| 8357 | 2021-05-14 20:20:16 | 102.76 | 98% |
| 585 | 2021-02-09 19:34:28 | 103.70 | 98% |