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 |
|---|---|---|---|
| 5468 | 2025-01-26 00:02:54 | 77.39 | 97.4% |
| 5221 | 2025-01-21 23:16:43 | 79.18 | 97.4% |
| 4997 | 2025-01-19 00:32:22 | 73.82 | 96.8% |
| 4585 | 2025-01-15 22:10:11 | 73.35 | 97.8% |
| 3616 | 2025-01-08 21:08:09 | 66.83 | 96.7% |
| 896 | 2021-03-08 20:34:58 | 66.21 | 97% |
| 305 | 2021-02-27 17:24:12 | 60.30 | 95.3% |