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 |
|---|---|---|---|
| 1918 | 2019-11-16 12:59:48 | 68.78 | 94% |
| 15 | 2018-04-17 18:57:54 | 46.88 | 89% |