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 |
|---|---|---|---|
| 767 | 2025-01-23 22:47:35 | 58.72 | 96.2% |
| 735 | 2024-12-30 19:25:21 | 56.88 | 95.7% |
| 666 | 2024-12-15 01:09:54 | 56.03 | 95.6% |
| 546 | 2024-11-22 14:18:58 | 55.34 | 95.8% |
| 478 | 2024-11-04 19:50:02 | 52.52 | 95.7% |
| 216 | 2024-09-10 16:19:25 | 54.86 | 96.8% |