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 |
|---|---|---|---|
| 2671 | 2011-01-26 19:22:44 | 73.25 | |
| 2306 | 2010-05-08 23:16:58 | 66.75 |