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 |
|---|---|---|---|
| 2206 | 2025-11-06 15:19:22 | 51.06 | 94% |
| 1498 | 2025-08-22 15:13:05 | 47.55 | 93% |
| 1326 | 2025-08-13 09:32:37 | 41.86 | 94% |
| 1241 | 2025-08-08 09:17:45 | 47.61 | 93% |
| 1005 | 2025-07-27 14:43:21 | 51.87 | 95% |
| 669 | 2025-07-08 09:16:36 | 54.97 | 95% |
| 641 | 2025-07-07 12:08:55 | 52.48 | 96% |
| 596 | 2025-07-06 10:36:41 | 48.45 | 94% |
| 228 | 2025-05-22 13:37:23 | 41.32 | 92% |