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 |
|---|---|---|---|
| 683 | 2025-05-13 16:32:42 | 83.43 | 96.6% |
| 555 | 2025-05-06 11:21:21 | 81.81 | 96.1% |
| 246 | 2025-04-01 22:36:24 | 77.82 | 96.3% |
| 186 | 2025-03-30 00:29:22 | 69.55 | 96.5% |