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 |
|---|---|---|---|
| 3809 | 2024-08-24 05:37:37 | 82.22 | 98.5% |
| 3068 | 2023-10-31 08:13:56 | 80.17 | 97.8% |
| 1518 | 2023-09-28 06:17:00 | 83.70 | 98.5% |
| 1105 | 2023-09-21 06:53:21 | 71.53 | 96.5% |
| 954 | 2023-09-20 09:16:43 | 62.23 | 95.1% |
| 617 | 2023-09-07 08:00:02 | 78.66 | 96.4% |
| 262 | 2022-11-01 23:45:25 | 66.93 | 97% |