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 |
|---|---|---|---|
| 4148 | 2024-04-28 06:53:02 | 51.11 | 93.6% |
| 3965 | 2024-04-09 09:45:48 | 53.35 | 94.1% |
| 3535 | 2024-02-24 09:04:26 | 56.11 | 94% |
| 3498 | 2024-02-20 05:09:09 | 56.56 | 96% |
| 3235 | 2024-01-26 11:33:10 | 54.23 | 95.8% |
| 1389 | 2023-04-26 09:13:16 | 47.28 | 95% |