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 |
|---|---|---|---|
| 1289 | 2010-08-13 08:29:00 | 77.28 | |
| 1232 | 2010-08-11 06:41:50 | 72.41 |