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 |
|---|---|---|---|
| 1989 | 2022-09-23 21:24:33 | 91.57 | 95% |
| 1967 | 2022-09-23 16:14:23 | 112.64 | 97% |
| 434 | 2021-03-22 22:56:32 | 111.45 | 97% |