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 |
|---|---|---|---|
| 1184 | 2011-02-01 08:25:20 | 68.26 | |
| 300 | 2010-12-16 02:48:16 | 53.26 |