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 |
|---|---|---|---|
| 16921 | 2025-04-05 17:28:33 | 72.80 | 97.7% |
| 16671 | 2025-03-31 16:50:21 | 71.73 | 97.8% |
| 16465 | 2025-03-28 20:16:37 | 68.74 | 97.1% |
| 16084 | 2025-03-24 18:27:19 | 71.33 | 97.4% |
| 15968 | 2025-03-24 08:36:10 | 67.74 | 97.4% |
| 12340 | 2018-10-06 07:42:26 | 63.20 | 96% |
| 10026 | 2018-06-20 13:32:27 | 52.17 | 96% |
| 3716 | 2018-03-23 11:21:21 | 48.14 | 95% |