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 |
|---|---|---|---|
| 268 | 2011-11-10 03:14:46 | 70.40 | 93% |
| 26 | 2011-10-30 02:58:00 | 57.76 | 89% |