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 |
|---|---|---|---|
| 3091 | 2025-01-08 07:11:11 | 54.05 | 97% |
| 2435 | 2024-11-04 01:17:11 | 54.44 | 96% |
| 2381 | 2024-10-24 06:46:32 | 54.10 | 97.1% |
| 1677 | 2024-03-12 02:15:23 | 53.80 | 96.3% |
| 1519 | 2024-03-09 06:13:12 | 53.19 | 97% |
| 793 | 2024-02-27 03:44:07 | 43.96 | 96.7% |
| 612 | 2024-02-25 00:28:18 | 43.83 | 95.5% |
| 423 | 2024-02-22 01:59:20 | 48.14 | 96.7% |
| 413 | 2024-02-22 01:43:55 | 46.76 | 97.4% |
| 93 | 2024-01-21 10:35:12 | 41.51 | 95.2% |