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 |
|---|---|---|---|
| 3383 | 2024-02-25 14:31:21 | 65.50 | 95.8% |
| 3010 | 2020-11-20 16:27:42 | 68.75 | 96% |
| 738 | 2016-01-31 15:25:29 | 57.35 | 94% |
| 274 | 2016-01-04 18:16:42 | 49.68 | 90% |
| 232 | 2015-12-28 13:41:11 | 52.45 | 91% |