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 |
|---|---|---|---|
| 139 | 2010-09-02 00:17:05 | 131.62 | |
| 89 | 2010-08-19 04:00:59 | 111.53 |