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 |
|---|---|---|---|
| 59 | 2011-01-25 06:01:39 | 42.99 | |
| 47 | 2011-01-25 01:41:41 | 57.45 |