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 |
|---|---|---|---|
| 1827 | 2025-06-24 03:07:10 | 78.95 | 98% |
| 1400 | 2025-02-15 16:03:48 | 76.85 | 98.4% |
| 761 | 2024-11-13 16:12:00 | 69.27 | 94.1% |
| 365 | 2024-10-05 14:16:21 | 75.44 | 97% |
| 253 | 2024-09-29 16:36:55 | 75.44 | 97% |