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 |
|---|---|---|---|
| 1273 | 2017-10-20 11:18:23 | 71.77 | 96% |
| 127 | 2012-03-12 06:51:29 | 70.49 | 94% |