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 |
|---|---|---|---|
| 2419 | 2010-10-23 05:43:53 | 45.55 | |
| 1095 | 2010-09-24 06:40:08 | 37.77 |