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 |
|---|---|---|---|
| 1386 | 2025-10-01 16:36:44 | 73.99 | 97% |
| 1142 | 2025-08-07 09:54:48 | 68.82 | 96% |
| 929 | 2025-06-07 04:42:58 | 68.32 | 96% |
| 886 | 2025-05-26 17:55:16 | 67.04 | 96% |