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 |
|---|---|---|---|
| 1970 | 2021-08-14 01:41:24 | 65.56 | 96% |
| 206 | 2021-02-04 20:37:33 | 56.83 | 97.1% |