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 |
|---|---|---|---|
| 1676 | 2023-11-30 17:45:42 | 52.79 | 98.1% |
| 197 | 2013-06-25 17:45:45 | 42.88 | 93% |