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 |
|---|---|---|---|
| 3336 | 2024-05-06 01:47:11 | 53.52 | 93.2% |
| 3065 | 2023-12-15 01:35:34 | 64.87 | 96.2% |
| 2999 | 2023-11-12 08:08:37 | 63.72 | 94.8% |
| 2998 | 2023-11-11 11:13:46 | 61.39 | 96.2% |
| 2901 | 2023-09-24 09:51:07 | 60.53 | 95.5% |
| 60 | 2021-02-18 00:26:56 | 49.67 | 95.5% |