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 |
|---|---|---|---|
| 7694 | 2023-11-15 10:09:52 | 71.49 | 95% |
| 7195 | 2023-09-28 14:59:07 | 60.84 | 93.3% |
| 6720 | 2023-07-12 09:14:06 | 82.32 | 95.6% |
| 4824 | 2022-12-28 07:55:30 | 75.49 | 97% |
| 866 | 2021-12-28 07:11:35 | 53.35 | 95% |
| 682 | 2021-10-27 06:04:02 | 56.14 | 91% |