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 |
|---|---|---|---|
| 2702 | 2024-09-11 23:58:48 | 63.61 | 99.2% |
| 2569 | 2024-08-16 14:25:35 | 62.58 | 97% |
| 2391 | 2024-06-27 13:04:50 | 56.52 | 97.1% |
| 2307 | 2024-06-10 15:08:30 | 60.61 | 98.1% |
| 1841 | 2024-02-17 08:35:31 | 49.96 | 97.4% |
| 1738 | 2024-02-10 10:44:58 | 54.10 | 97% |
| 1698 | 2024-02-07 10:00:43 | 54.01 | 97.4% |
| 1694 | 2024-02-07 08:44:24 | 56.37 | 97.8% |
| 1276 | 2024-01-12 10:44:26 | 54.69 | 97.1% |
| 1223 | 2023-12-30 10:11:27 | 47.04 | 95.5% |
| 1049 | 2023-12-19 04:47:45 | 48.16 | 96.1% |
| 743 | 2023-12-08 03:16:47 | 49.18 | 96.7% |
| 577 | 2023-11-27 06:25:21 | 51.84 | 97.5% |