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 |
|---|---|---|---|
| 3093 | 2024-04-26 11:57:29 | 73.16 | 96.6% |
| 3028 | 2024-02-22 17:47:06 | 74.64 | 97.8% |
| 3015 | 2024-02-22 17:35:08 | 70.79 | 96.3% |
| 2882 | 2024-02-21 20:23:45 | 64.51 | 95.7% |
| 2838 | 2024-02-21 15:30:19 | 64.77 | 96.1% |
| 2821 | 2024-02-21 15:14:43 | 64.67 | 95% |
| 2790 | 2024-02-21 14:46:08 | 68.41 | 96.9% |
| 2522 | 2024-02-19 14:02:51 | 64.18 | 96% |
| 2139 | 2024-02-10 17:55:31 | 65.61 | 95% |
| 2081 | 2024-02-02 20:13:54 | 66.20 | 97% |
| 2071 | 2024-01-28 13:54:19 | 63.02 | 96% |
| 1104 | 2017-08-13 11:51:03 | 46.95 | 94% |