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 |
|---|---|---|---|
| 824 | 2011-08-04 20:41:36 | 46.93 | 90% |
| 264 | 2011-06-28 15:07:19 | 44.52 | 91% |