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 |
|---|---|---|---|
| 5817 | 2025-01-10 15:27:32 | 71.04 | 95.7% |
| 5506 | 2024-04-11 15:50:42 | 87.09 | 96.8% |
| 5472 | 2024-04-10 12:30:33 | 82.39 | 97.4% |
| 5085 | 2024-03-28 15:08:55 | 69.83 | 96.1% |
| 4693 | 2024-01-09 18:47:52 | 71.38 | 95.8% |
| 4295 | 2023-12-01 16:49:57 | 71.60 | 95.2% |