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 |
|---|---|---|---|
| 537 | 2011-09-15 16:11:54 | 58.78 | 90% |
| 176 | 2011-08-03 15:31:42 | 47.45 | 90% |