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 |
|---|---|---|---|
| 1024 | 2025-07-28 18:41:29 | 70.06 | 97% |
| 981 | 2025-07-28 03:33:28 | 67.21 | 97% |
| 963 | 2025-07-27 09:54:05 | 74.84 | 98% |
| 802 | 2025-07-19 18:35:27 | 76.63 | 98% |
| 772 | 2025-07-19 06:36:45 | 68.35 | 97% |
| 537 | 2025-07-05 11:39:08 | 65.75 | 95% |