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 |
|---|---|---|---|
| 206 | 2017-12-13 14:49:59 | 84.35 | 100% |
| 10 | 2012-10-05 18:54:33 | 66.67 | 96% |