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 |
|---|---|---|---|
| 5911 | 2024-02-25 02:03:04 | 101.82 | 98.5% |
| 4549 | 2017-09-12 02:29:39 | 76.32 | 98% |
| 2053 | 2017-02-27 19:38:01 | 67.58 | 82% |
| 296 | 2017-01-24 20:17:51 | 58.67 | 84% |