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 |
|---|---|---|---|
| 5101 | 2024-01-09 09:42:46 | 70.49 | 97.1% |
| 5012 | 2023-12-02 17:19:55 | 69.64 | 96.4% |
| 3581 | 2023-05-26 06:48:09 | 70.25 | 96% |
| 3253 | 2022-08-17 08:36:32 | 58.21 | 94% |
| 180 | 2021-07-10 04:46:12 | 50.40 | 97% |