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 |
|---|---|---|---|
| 661 | 2025-05-25 15:14:14 | 60.39 | 95.7% |
| 643 | 2025-05-23 08:40:31 | 56.63 | 96.2% |
| 510 | 2025-05-08 14:35:30 | 67.07 | 98.8% |
| 314 | 2025-03-29 17:03:34 | 54.02 | 96.2% |
| 258 | 2025-03-22 13:10:39 | 52.64 | 96.8% |
| 250 | 2025-03-21 14:46:16 | 51.07 | 96.1% |
| 157 | 2025-03-10 14:36:06 | 56.62 | 98.1% |
| 67 | 2024-03-19 13:56:50 | 45.80 | 96.2% |
| 54 | 2024-03-17 18:36:53 | 53.25 | 97.7% |