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 |
|---|---|---|---|
| 6562 | 2023-09-18 08:32:55 | 70.60 | 97% |
| 6417 | 2023-05-27 18:14:47 | 82.48 | 98% |
| 3891 | 2017-07-25 01:15:47 | 58.34 | 96% |
| 2345 | 2017-01-18 11:14:19 | 54.44 | 90% |
| 1929 | 2017-01-11 04:29:28 | 54.83 | 93% |