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 |
|---|---|---|---|
| 3715 | 2012-03-14 17:23:44 | 66.53 | 95% |
| 2513 | 2010-05-21 15:08:56 | 54.21 |