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 |
|---|---|---|---|
| 2821 | 2013-01-24 14:08:45 | 105.40 | 97% |
| 1864 | 2010-10-09 11:44:37 | 74.38 |