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 |
|---|---|---|---|
| 433 | 2019-04-16 09:42:30 | 86.96 | 97% |
| 14 | 2012-05-09 20:46:22 | 100.51 | 95% |