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 |
|---|---|---|---|
| 12355 | 2023-12-21 01:13:00 | 124.13 | 98.5% |
| 12181 | 2023-11-26 16:26:23 | 124.34 | 98.5% |
| 8174 | 2020-09-01 20:29:16 | 94.86 | 96% |
| 4660 | 2020-07-08 17:40:50 | 98.67 | 99% |
| 4067 | 2020-06-26 06:09:05 | 100.40 | 97% |
| 3243 | 2020-06-18 20:55:08 | 94.57 | 97% |
| 143 | 2020-05-17 02:35:16 | 80.02 | 96% |