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 |
|---|---|---|---|
| 19457 | 2022-04-23 01:41:31 | 67.45 | 94% |
| 19114 | 2022-04-20 22:50:52 | 79.13 | 97% |
| 18471 | 2021-08-20 14:22:15 | 96.80 | 99% |
| 16435 | 2021-02-27 17:24:13 | 59.81 | 96% |
| 14280 | 2021-02-06 02:03:30 | 74.06 | 94.7% |
| 12244 | 2021-01-16 12:26:39 | 76.33 | 94% |
| 11058 | 2021-01-07 02:53:36 | 73.28 | 96% |
| 247 | 2015-11-21 09:31:59 | 44.26 | 92% |