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 |
|---|---|---|---|
| 1186 | 2010-09-20 20:39:07 | 59.30 | |
| 685 | 2010-09-01 16:41:49 | 57.54 |