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 |
|---|---|---|---|
| 1369 | 2018-01-31 22:49:07 | 67.91 | 97% |
| 481 | 2011-09-12 17:48:09 | 49.90 | 94% |