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 |
|---|---|---|---|
| 1419 | 2024-12-29 13:59:47 | 49.73 | 94.6% |
| 1390 | 2024-12-10 16:53:19 | 52.74 | 94.9% |
| 1213 | 2024-11-14 14:30:03 | 46.95 | 93% |
| 884 | 2024-10-02 08:46:03 | 42.23 | 91.9% |
| 587 | 2024-09-03 10:44:48 | 44.94 | 94% |
| 271 | 2024-08-12 16:16:07 | 50.27 | 96.7% |