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 |
|---|---|---|---|
| 210 | 2010-08-25 16:27:07 | 90.92 | |
| 61 | 2010-08-19 15:49:57 | 87.55 |