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 |
|---|---|---|---|
| 13314 | 2020-05-28 12:29:41 | 119.61 | 97% |
| 5816 | 2019-12-22 12:29:40 | 121.96 | 97% |
| 1666 | 2017-08-27 07:57:28 | 87.52 | 97% |
| 325 | 2017-04-07 17:16:26 | 66.85 | 92% |
| 148 | 2017-04-03 14:05:21 | 60.21 | 88% |
| 82 | 2017-04-02 03:24:53 | 62.01 | 94% |