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 |
|---|---|---|---|
| 6828 | 2025-06-19 09:43:34 | 90.27 | 99% |
| 5748 | 2025-04-11 21:49:32 | 94.13 | 97.8% |
| 4419 | 2022-04-19 06:16:46 | 86.87 | 97% |
| 4369 | 2022-04-15 05:56:04 | 81.39 | 97% |
| 2776 | 2021-12-02 15:48:37 | 72.94 | 96% |
| 709 | 2021-08-23 02:11:00 | 59.35 | 95% |