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 |
|---|---|---|---|
| 1668 | 2012-09-11 12:10:09 | 56.10 | 90% |
| 1300 | 2010-05-21 07:25:49 | 51.65 |