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 |
|---|---|---|---|
| 1531 | 2021-11-22 00:47:13 | 93.06 | 97% |
| 460 | 2021-06-16 12:31:03 | 90.84 | 97% |
| 112 | 2016-02-26 07:19:47 | 70.43 | 91% |
| 69 | 2016-02-23 06:55:32 | 78.69 | 95% |
| 5 | 2014-10-15 17:30:33 | 62.48 | 90% |