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 |
|---|---|---|---|
| 8829 | 2025-06-04 06:48:37 | 81.08 | 97% |
| 8486 | 2025-01-17 21:31:23 | 78.92 | 97.8% |
| 7984 | 2024-10-28 15:45:19 | 79.65 | 96.3% |
| 7917 | 2024-10-25 06:46:55 | 82.55 | 97.5% |
| 7681 | 2024-06-28 19:54:13 | 80.12 | 98.9% |
| 6619 | 2024-04-17 09:04:48 | 68.14 | 94.8% |
| 6511 | 2024-04-09 09:29:11 | 74.69 | 96.5% |
| 5991 | 2024-01-05 23:43:57 | 63.35 | 95.4% |