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 |
|---|---|---|---|
| 334 | 2025-05-25 17:11:33 | 67.78 | 93% |
| 266 | 2025-02-18 14:35:07 | 61.22 | 93.4% |
| 90 | 2024-12-29 20:50:38 | 52.49 | 92.8% |
| 55 | 2024-12-22 20:06:38 | 49.25 | 92.7% |
| 12 | 2024-12-21 21:45:51 | 52.27 | 94.1% |