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 |
|---|---|---|---|
| 1973 | 2014-01-09 19:58:44 | 62.00 | 89% |
| 1605 | 2013-12-25 16:44:07 | 69.73 | 92% |