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 |
|---|---|---|---|
| 13499 | 2018-12-09 20:45:46 | 143.08 | 100% |
| 3713 | 2017-10-14 00:56:18 | 106.77 | 97% |
| 3612 | 2017-10-13 19:26:25 | 124.15 | 98% |
| 2835 | 2017-07-27 21:36:18 | 126.32 | 97% |
| 2129 | 2017-07-22 23:04:20 | 137.89 | 99% |
| 1925 | 2017-07-20 17:27:03 | 114.92 | 97% |