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 |
|---|---|---|---|
| 658 | 2010-07-11 06:45:25 | 97.77 | |
| 644 | 2010-07-11 06:25:05 | 98.19 |