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 |
|---|---|---|---|
| 2330 | 2025-05-01 08:14:34 | 53.77 | 95% |
| 2312 | 2025-04-30 10:04:07 | 58.09 | 97% |
| 2197 | 2024-10-12 08:23:19 | 55.10 | 96.5% |
| 1716 | 2024-08-11 13:17:14 | 57.67 | 97.1% |
| 1202 | 2024-05-16 15:29:50 | 51.70 | 97.8% |
| 679 | 2024-04-04 03:34:00 | 48.62 | 97% |
| 445 | 2024-03-20 17:47:05 | 59.45 | 99.2% |
| 251 | 2024-03-17 07:52:58 | 49.42 | 95.8% |