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 |
|---|---|---|---|
| 11573 | 2024-04-11 17:16:12 | 90.96 | 97.9% |
| 9910 | 2022-06-30 18:49:39 | 94.13 | 97% |
| 9588 | 2022-06-01 16:36:52 | 86.90 | 97% |
| 8910 | 2022-04-24 02:35:59 | 74.19 | 95% |
| 8389 | 2022-01-20 19:03:43 | 92.85 | 97% |
| 7542 | 2021-05-29 05:58:27 | 83.83 | 96% |