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 |
|---|---|---|---|
| 18731 | 2025-06-14 18:59:54 | 144.24 | 99% |
| 17258 | 2024-06-05 17:33:02 | 137.36 | 96.8% |
| 16252 | 2024-05-09 14:33:13 | 136.93 | 97.8% |
| 16145 | 2024-05-08 10:02:42 | 132.67 | 97.3% |
| 16035 | 2024-05-05 16:29:55 | 124.54 | 97.3% |
| 15605 | 2024-04-28 17:30:39 | 123.06 | 97.3% |
| 12430 | 2023-07-26 15:32:27 | 130.25 | 97.5% |