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 |
|---|---|---|---|
| 1099 | 2011-02-26 14:10:34 | 43.36 | |
| 639 | 2011-02-09 09:36:30 | 40.31 |