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 |
|---|---|---|---|
| 2927 | 2020-02-04 21:49:27 | 123.78 | 99% |
| 1138 | 2015-12-16 00:03:07 | 60.55 | 88% |
| 561 | 2014-08-27 22:17:50 | 77.38 | 93% |
| 560 | 2014-08-27 22:16:55 | 78.27 | 96% |
| 483 | 2014-03-13 21:29:10 | 66.55 | 89% |
| 218 | 2013-08-23 19:35:00 | 54.78 | 91% |