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 |
|---|---|---|---|
| 4063 | 2024-04-13 11:58:29 | 73.28 | 95.2% |
| 3339 | 2024-03-30 10:17:23 | 83.47 | 97% |
| 2234 | 2024-02-05 10:26:17 | 69.02 | 95% |
| 1938 | 2024-01-28 10:28:48 | 66.84 | 95% |
| 1467 | 2024-01-21 14:10:58 | 79.36 | 96.2% |
| 653 | 2024-01-03 13:11:18 | 78.87 | 96.7% |