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 |
|---|---|---|---|
| 11629 | 2024-05-15 02:43:56 | 77.04 | 98.9% |
| 11315 | 2024-03-08 21:23:47 | 69.40 | 96.9% |
| 11075 | 2024-01-25 23:22:22 | 79.20 | 99.2% |
| 11037 | 2024-01-24 03:40:48 | 73.46 | 98.1% |
| 10533 | 2024-01-10 11:39:15 | 75.01 | 98.9% |
| 10402 | 2024-01-07 15:35:53 | 74.06 | 97.7% |
| 10155 | 2024-01-03 14:59:15 | 72.68 | 97.4% |
| 9567 | 2023-06-23 13:48:25 | 77.79 | 99% |