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 |
|---|---|---|---|
| 3964 | 2024-06-27 19:20:59 | 100.86 | 99.6% |
| 3494 | 2024-03-03 05:32:27 | 116.36 | 99.2% |
| 2561 | 2023-01-17 18:25:29 | 100.19 | 99% |
| 1750 | 2022-08-16 18:56:11 | 84.48 | 97% |
| 721 | 2021-09-25 20:33:54 | 87.48 | 97% |