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 |
|---|---|---|---|
| 968 | 2011-02-28 08:08:23 | 48.43 | |
| 503 | 2010-12-08 01:24:56 | 44.94 |