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 |
|---|---|---|---|
| 2002 | 2024-04-11 11:17:59 | 72.38 | 97.8% |
| 1926 | 2024-02-20 17:21:05 | 65.78 | 97.4% |