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 |
|---|---|---|---|
| 469 | 2010-11-27 01:45:50 | 75.60 | |
| 228 | 2010-11-22 02:18:35 | 79.01 |