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 |
|---|---|---|---|
| 3763 | 2025-07-15 10:58:16 | 86.57 | 97% |
| 3463 | 2024-10-16 05:36:30 | 96.73 | 98.5% |
| 2375 | 2024-01-01 08:38:11 | 90.91 | 97.8% |
| 2020 | 2023-10-27 03:08:47 | 78.41 | 97.4% |