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 |
|---|---|---|---|
| 4271 | 2025-01-03 16:24:32 | 81.43 | 96.1% |
| 4158 | 2024-12-04 13:40:56 | 88.32 | 98.2% |
| 2772 | 2024-05-21 15:12:37 | 83.99 | 97.5% |
| 2702 | 2024-05-18 16:16:19 | 90.96 | 97.8% |
| 2387 | 2024-04-24 17:09:55 | 78.19 | 96.8% |
| 2292 | 2024-04-18 16:55:25 | 72.36 | 94.6% |