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 |
|---|---|---|---|
| 3964 | 2024-06-06 11:25:22 | 85.06 | 97% |
| 3948 | 2024-04-23 12:14:05 | 87.16 | 99.2% |
| 3923 | 2024-02-10 10:48:40 | 76.24 | 96.4% |
| 3810 | 2023-05-11 15:05:14 | 77.46 | 96% |
| 1003 | 2020-09-11 13:10:32 | 68.95 | 96% |
| 362 | 2020-06-29 11:48:34 | 58.92 | 96% |
| 189 | 2020-06-22 14:25:24 | 58.86 | 94% |