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 |
|---|---|---|---|
| 1985 | 2022-05-06 09:00:40 | 82.15 | 97% |
| 1617 | 2022-04-29 05:50:57 | 61.53 | 95% |