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 |
|---|---|---|---|
| 746 | 2010-12-04 01:08:10 | 43.38 | |
| 249 | 2010-11-21 04:57:53 | 42.96 |