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 |
|---|---|---|---|
| 1388 | 2025-04-06 10:17:50 | 62.34 | 95% |
| 1301 | 2025-03-22 11:04:57 | 62.56 | 94% |
| 1148 | 2025-03-08 11:58:53 | 68.55 | 96.5% |
| 813 | 2025-02-09 11:45:50 | 63.89 | 95.8% |
| 342 | 2024-10-04 20:42:26 | 61.98 | 95.3% |
| 68 | 2024-09-04 17:05:32 | 56.14 | 95% |
| 40 | 2024-09-01 10:11:31 | 54.46 | 95.3% |