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 |
|---|---|---|---|
| 787 | 2012-11-14 21:30:07 | 63.15 | 95% |
| 121 | 2011-11-30 21:53:08 | 49.30 | 91% |