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 |
|---|---|---|---|
| 497 | 2011-07-11 13:33:14 | 60.40 | 96% |
| 27 | 2011-06-26 04:38:46 | 50.00 | 94% |