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 |
|---|---|---|---|
| 9404 | 2024-10-16 15:14:30 | 58.25 | 94% |
| 9160 | 2024-10-12 12:27:28 | 76.46 | 96.5% |
| 8944 | 2024-10-09 15:40:26 | 75.14 | 96.5% |
| 8754 | 2024-10-03 20:59:01 | 73.76 | 96.9% |
| 7079 | 2024-05-05 09:25:36 | 78.37 | 96.9% |
| 6641 | 2024-04-08 07:24:49 | 78.38 | 96.6% |
| 6639 | 2024-04-08 07:22:38 | 72.36 | 95.7% |
| 6621 | 2024-04-06 08:26:23 | 83.88 | 96.4% |