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 |
|---|---|---|---|
| 8434 | 2025-04-25 16:57:01 | 145.88 | 97.4% |
| 8051 | 2025-04-23 20:01:25 | 140.20 | 98.2% |
| 7121 | 2025-04-12 21:16:43 | 124.40 | 96% |
| 6216 | 2025-04-04 05:16:23 | 129.35 | 96.5% |
| 5306 | 2025-03-27 03:02:25 | 136.39 | 98.2% |
| 2055 | 2018-11-14 22:43:34 | 136.34 | 98% |
| 145 | 2018-08-18 22:22:31 | 110.31 | 95% |