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 |
|---|---|---|---|
| 4287 | 2018-04-11 10:56:57 | 80.99 | 98% |
| 1946 | 2017-05-31 05:17:47 | 65.55 | 89% |
| 539 | 2013-09-29 12:30:23 | 64.58 | 93% |
| 514 | 2013-09-24 06:44:09 | 60.89 | 90% |