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 |
|---|---|---|---|
| 3725 | 2024-01-15 06:27:01 | 83.73 | 97.8% |
| 3248 | 2023-12-04 05:40:26 | 64.51 | 95.1% |
| 3166 | 2023-12-03 06:54:20 | 73.17 | 95% |
| 3009 | 2023-11-13 01:32:02 | 83.48 | 96.4% |
| 2146 | 2023-01-28 13:11:17 | 70.83 | 96% |
| 2076 | 2023-01-21 13:06:52 | 70.60 | 97% |