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 |
|---|---|---|---|
| 1012 | 2011-09-27 06:22:52 | 68.87 | 92% |
| 487 | 2011-09-10 04:37:05 | 71.76 | 94% |