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 |
|---|---|---|---|
| 2151 | 2024-02-09 18:00:30 | 77.49 | 99% |
| 1971 | 2024-01-02 13:56:07 | 72.83 | 97.7% |
| 1730 | 2023-12-17 18:32:02 | 80.33 | 97.7% |
| 1721 | 2023-12-17 17:39:46 | 76.30 | 96.4% |
| 1695 | 2023-12-15 15:24:32 | 85.60 | 98.8% |