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 |
|---|---|---|---|
| 1797 | 2015-04-02 03:22:04 | 60.56 | 93% |
| 283 | 2013-09-03 10:05:25 | 36.99 | 94% |