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 |
|---|---|---|---|
| 1398 | 2025-05-26 13:54:43 | 68.74 | 96% |
| 1187 | 2024-10-25 12:03:44 | 76.01 | 96.8% |
| 1130 | 2024-08-02 10:25:30 | 72.89 | 97.5% |
| 863 | 2024-04-17 14:51:50 | 67.92 | 96.4% |