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 |
|---|---|---|---|
| 2353 | 2025-01-08 20:11:08 | 101.41 | 98.9% |
| 2324 | 2024-12-17 03:41:01 | 86.67 | 96.9% |
| 1952 | 2024-07-10 01:29:05 | 87.99 | 95.3% |
| 1750 | 2024-05-27 00:04:31 | 93.96 | 96.7% |
| 25 | 2018-03-16 07:05:59 | 64.50 | 96% |