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 |
|---|---|---|---|
| 1850 | 2021-06-15 06:49:10 | 93.07 | 97% |
| 1314 | 2019-03-31 14:03:11 | 89.99 | 98% |
| 1015 | 2019-02-22 18:15:07 | 96.13 | 98% |
| 750 | 2017-06-29 11:24:13 | 90.25 | 97% |
| 461 | 2015-06-10 07:53:03 | 99.57 | 96% |
| 406 | 2015-06-02 08:21:36 | 94.93 | 96% |
| 61 | 2015-04-29 13:23:41 | 88.11 | 95% |