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 |
|---|---|---|---|
| 807 | 2025-07-30 21:36:38 | 82.78 | 98% |
| 544 | 2024-06-11 06:45:17 | 74.40 | 97.8% |
| 306 | 2024-04-06 06:57:55 | 67.01 | 97.1% |
| 263 | 2024-04-05 04:26:09 | 64.10 | 98.1% |
| 245 | 2024-04-05 03:32:24 | 58.04 | 96.3% |
| 235 | 2024-04-04 19:24:12 | 48.39 | 96.4% |