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 |
|---|---|---|---|
| 2041 | 2017-01-20 13:21:00 | 98.49 | 97% |
| 816 | 2012-10-28 21:19:51 | 83.05 | 93% |