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 |
|---|---|---|---|
| 739 | 2024-01-20 15:09:35 | 71.69 | 97.8% |
| 364 | 2010-11-11 06:06:15 | 48.33 |