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 |
|---|---|---|---|
| 5794 | 2025-05-20 18:09:17 | 76.79 | 95.8% |
| 4529 | 2025-02-07 18:03:00 | 72.24 | 94.4% |
| 4094 | 2025-01-21 14:08:27 | 82.07 | 97.5% |
| 3913 | 2025-01-16 17:32:29 | 69.67 | 95.4% |
| 3860 | 2025-01-15 17:02:02 | 72.27 | 94.2% |
| 3621 | 2025-01-09 16:59:18 | 92.75 | 97.4% |
| 2435 | 2024-11-17 22:31:37 | 82.26 | 97.1% |
| 2173 | 2024-10-19 06:44:48 | 81.09 | 98.8% |
| 1766 | 2024-09-05 12:52:46 | 81.75 | 98.5% |
| 1685 | 2024-09-02 13:34:49 | 74.41 | 95.3% |
| 817 | 2024-07-01 21:03:44 | 77.14 | 97.5% |
| 497 | 2024-06-07 20:40:04 | 66.73 | 96.8% |