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 |
|---|---|---|---|
| 3387 | 2024-05-05 04:40:20 | 65.72 | 95% |
| 2655 | 2024-04-08 21:58:50 | 57.01 | 95% |
| 2059 | 2024-02-23 06:28:18 | 53.70 | 93% |
| 1578 | 2024-01-26 17:09:31 | 65.09 | 94.9% |
| 1532 | 2024-01-26 09:44:03 | 64.91 | 94.6% |
| 1526 | 2024-01-25 17:55:11 | 55.82 | 94.5% |
| 1329 | 2024-01-22 08:47:53 | 56.15 | 96.5% |
| 1137 | 2024-01-15 17:25:32 | 44.00 | 94% |
| 999 | 2024-01-13 09:59:35 | 57.60 | 94.4% |
| 722 | 2023-12-18 13:27:29 | 53.20 | 95.9% |