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 |
|---|---|---|---|
| 429 | 2011-05-09 18:17:08 | 66.56 | 94% |
| 98 | 2011-04-26 01:06:26 | 59.56 |