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 |
|---|---|---|---|
| 1592 | 2017-02-04 12:49:29 | 99.45 | 96% |
| 1311 | 2011-11-24 01:53:50 | 97.31 | 98% |