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 |
|---|---|---|---|
| 3579 | 2025-02-12 16:15:30 | 81.31 | 95.7% |
| 3347 | 2024-03-10 10:37:03 | 64.12 | 94.6% |
| 3212 | 2024-01-29 18:55:53 | 67.43 | 93.9% |
| 3092 | 2023-12-24 23:56:11 | 82.23 | 95.9% |