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 |
|---|---|---|---|
| 1695 | 2025-07-11 05:17:48 | 58.02 | 97% |
| 1555 | 2025-07-05 05:17:20 | 53.37 | 97% |
| 1336 | 2025-06-27 04:58:34 | 54.79 | 98% |
| 1065 | 2025-06-16 05:03:29 | 53.64 | 98% |
| 925 | 2025-06-09 07:57:39 | 46.90 | 96% |
| 904 | 2025-06-09 04:57:15 | 44.78 | 95% |
| 899 | 2025-06-09 04:49:36 | 44.04 | 96% |