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 |
|---|---|---|---|
| 889 | 2025-04-21 18:28:53 | 67.45 | 97.8% |
| 710 | 2025-03-25 17:33:40 | 66.36 | 98.1% |
| 225 | 2025-02-07 18:03:05 | 64.01 | 96.1% |
| 86 | 2025-01-31 23:38:15 | 61.21 | 96.7% |