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 |
|---|---|---|---|
| 1150 | 2011-05-15 12:57:40 | 81.93 | 88% |
| 673 | 2011-04-28 15:30:34 | 76.93 |