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 |
|---|---|---|---|
| 1903 | 2011-06-14 21:47:55 | 57.71 | 86% |
| 228 | 2011-01-24 19:17:51 | 66.29 |