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 |
|---|---|---|---|
| 2664 | 2010-08-11 16:17:38 | 40.52 | |
| 2114 | 2010-06-25 13:27:36 | 38.95 |