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 |
|---|---|---|---|
| 161 | 2011-02-05 21:22:03 | 77.37 | |
| 59 | 2011-01-04 13:51:22 | 74.11 |