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 |
|---|---|---|---|
| 415 | 2011-09-22 01:07:28 | 71.84 | 90% |
| 81 | 2011-08-21 20:50:05 | 65.92 | 89% |