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 |
|---|---|---|---|
| 2839 | 2010-12-13 17:06:32 | 69.90 | |
| 2694 | 2010-06-19 13:42:49 | 69.52 |