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 |
|---|---|---|---|
| 1987 | 2022-02-12 09:43:30 | 112.64 | 99% |
| 1776 | 2022-01-21 04:47:53 | 113.36 | 98% |