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 |
|---|---|---|---|
| 1636 | 2018-10-09 04:06:59 | 76.68 | 94% |
| 206 | 2015-03-31 15:34:49 | 62.97 | 90% |