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 |
|---|---|---|---|
| 743 | 2025-07-12 14:08:33 | 73.16 | 97% |
| 730 | 2025-06-21 21:21:02 | 75.64 | 99% |
| 571 | 2025-05-16 00:40:11 | 67.52 | 97% |
| 216 | 2025-04-13 04:04:07 | 68.25 | 98.5% |
| 213 | 2025-04-13 04:01:20 | 68.53 | 97.4% |