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 |
|---|---|---|---|
| 21025 | 2023-08-14 22:13:34 | 148.23 | 97% |
| 18607 | 2022-09-27 12:14:13 | 168.50 | 100% |
| 10920 | 2021-10-28 10:31:33 | 135.16 | 98% |
| 8607 | 2021-10-13 04:02:49 | 149.05 | 99% |
| 7253 | 2021-09-30 16:43:57 | 144.88 | 100% |