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 |
|---|---|---|---|
| 5197 | 2024-04-18 12:58:33 | 70.75 | 95% |
| 4655 | 2024-02-23 16:50:58 | 62.32 | 93% |
| 3232 | 2023-12-08 20:38:58 | 61.21 | 93.4% |
| 2878 | 2023-11-30 12:54:20 | 58.66 | 91.2% |
| 2776 | 2023-11-24 16:11:08 | 60.50 | 92% |
| 2655 | 2023-11-19 22:51:39 | 64.05 | 92.6% |
| 2628 | 2023-11-18 13:15:57 | 61.45 | 94.3% |
| 2592 | 2023-11-18 12:37:25 | 59.02 | 92.8% |
| 2122 | 2023-10-30 23:53:41 | 67.87 | 95.9% |
| 1314 | 2023-10-01 12:52:07 | 53.54 | 92.2% |