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 |
|---|---|---|---|
| 1941 | 2017-02-06 06:07:57 | 58.01 | 93% |
| 1514 | 2016-08-05 05:57:05 | 53.09 | 89% |