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 |
|---|---|---|---|
| 12896 | 2021-02-11 16:41:32 | 89.25 | 98.1% |
| 7857 | 2019-03-07 15:30:37 | 91.16 | 99% |
| 5972 | 2018-09-19 13:21:31 | 95.39 | 99% |
| 4535 | 2018-07-16 02:19:39 | 81.94 | 98% |
| 4399 | 2018-07-13 01:51:33 | 76.89 | 96% |
| 2411 | 2018-03-27 09:40:45 | 79.91 | 99% |