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 |
|---|---|---|---|
| 4810 | 2023-11-25 22:58:18 | 66.68 | 95.4% |
| 3664 | 2023-07-12 07:53:26 | 64.08 | 95% |
| 3322 | 2023-07-01 07:41:41 | 56.68 | 93% |
| 2755 | 2023-06-22 07:52:46 | 63.97 | 94% |
| 1206 | 2023-04-17 08:49:15 | 58.18 | 94% |
| 282 | 2023-03-26 10:02:09 | 46.16 | 92% |