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 |
|---|---|---|---|
| 9189 | 2022-04-11 15:00:15 | 59.94 | 97% |
| 4792 | 2020-10-21 17:21:30 | 78.86 | 97% |
| 2211 | 2018-12-03 17:08:06 | 82.60 | 98% |
| 1028 | 2018-05-20 21:56:08 | 56.04 | 97% |