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 |
|---|---|---|---|
| 1331 | 2011-08-29 19:48:06 | 49.63 | 93% |
| 609 | 2011-06-10 21:29:49 | 51.69 | 93% |