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 |
|---|---|---|---|
| 5830 | 2025-06-11 21:27:33 | 92.90 | 96% |
| 5220 | 2025-05-16 21:26:17 | 93.95 | 97% |
| 4894 | 2025-05-02 21:04:03 | 85.18 | 97% |
| 3821 | 2025-03-14 19:34:31 | 73.23 | 97.2% |
| 2721 | 2024-09-19 17:27:38 | 73.00 | 97.2% |
| 2476 | 2024-09-14 18:14:26 | 70.31 | 95% |
| 2021 | 2024-08-30 15:28:38 | 75.79 | 96% |
| 1891 | 2024-08-26 16:46:38 | 71.07 | 95.8% |
| 1525 | 2024-08-19 14:01:01 | 70.15 | 96.5% |
| 1037 | 2024-06-12 16:09:24 | 61.73 | 97.4% |
| 575 | 2024-06-04 15:10:18 | 56.68 | 94.5% |
| 376 | 2024-06-01 14:53:00 | 47.28 | 94.1% |
| 89 | 2024-05-22 16:25:34 | 46.12 | 94.1% |