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 |
|---|---|---|---|
| 3744 | 2010-12-18 05:37:56 | 74.58 | |
| 3430 | 2010-09-12 03:14:13 | 65.53 |