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 |
|---|---|---|---|
| 12479 | 2024-07-09 03:32:46 | 111.84 | 99% |
| 10679 | 2020-08-18 14:45:48 | 103.28 | 98% |
| 1691 | 2014-03-23 13:56:52 | 83.58 | 95% |
| 1345 | 2013-11-16 13:45:19 | 89.49 | 95% |
| 1225 | 2013-11-11 17:50:07 | 85.94 | 95% |
| 758 | 2013-10-09 16:03:41 | 76.80 | 94% |
| 5 | 2013-09-04 13:56:23 | 51.98 | 92% |