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 |
|---|---|---|---|
| 2149 | 2011-01-28 06:04:20 | 100.85 | |
| 2054 | 2010-10-20 03:09:10 | 93.87 |