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 |
|---|---|---|---|
| 9201 | 2025-04-15 15:40:44 | 87.89 | 98.8% |
| 9093 | 2025-02-05 13:55:56 | 95.28 | 100% |
| 8856 | 2025-01-29 14:08:11 | 83.55 | 97.4% |
| 8801 | 2025-01-28 14:16:58 | 85.41 | 98.5% |
| 7639 | 2023-12-12 13:12:55 | 83.24 | 97.8% |
| 7504 | 2023-12-04 13:07:01 | 83.26 | 98.5% |
| 4463 | 2023-02-13 08:20:10 | 84.82 | 99% |
| 3103 | 2023-01-24 15:30:03 | 69.93 | 98% |