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 |
|---|---|---|---|
| 152 | 2010-06-30 18:01:20 | 56.44 | |
| 146 | 2010-06-30 17:50:45 | 60.66 |