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 |
|---|---|---|---|
| 12888 | 2024-02-20 14:06:25 | 144.86 | 99.2% |
| 11223 | 2023-05-17 13:40:43 | 145.15 | 98% |
| 5082 | 2022-01-28 06:22:22 | 122.20 | 97% |
| 5044 | 2022-01-28 04:27:27 | 116.30 | 97% |
| 1621 | 2021-11-16 09:10:22 | 121.54 | 99% |
| 749 | 2021-06-22 08:10:37 | 110.83 | 99% |