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 |
|---|---|---|---|
| 853 | 2025-05-11 02:31:59 | 55.24 | 95% |
| 555 | 2024-08-29 04:56:52 | 57.32 | 95.4% |
| 543 | 2024-08-12 07:23:19 | 59.98 | 96.7% |
| 377 | 2024-07-23 06:54:41 | 57.09 | 96.7% |
| 192 | 2024-07-16 08:24:51 | 49.85 | 94.8% |