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 |
|---|---|---|---|
| 1128 | 2012-06-11 11:56:48 | 46.65 | 91% |
| 623 | 2010-10-11 19:17:37 | 50.82 |