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 |
|---|---|---|---|
| 109 | 2011-09-27 01:01:24 | 61.28 | 95% |
| 84 | 2011-09-26 11:23:19 | 65.15 | 94% |