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 |
|---|---|---|---|
| 1979 | 2015-11-13 21:48:21 | 56.16 | 89% |
| 1219 | 2015-09-02 15:05:31 | 52.44 | 88% |