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 |
|---|---|---|---|
| 1942 | 2021-09-21 16:13:19 | 74.23 | 98% |
| 733 | 2019-09-10 16:46:09 | 69.70 | 97% |