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 |
|---|---|---|---|
| 214 | 2010-07-30 17:14:46 | 55.54 | |
| 92 | 2010-07-29 13:26:22 | 58.66 |