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 |
|---|---|---|---|
| 803 | 2011-07-18 14:02:09 | 51.10 | 92% |
| 482 | 2011-07-08 14:50:27 | 44.73 | 86% |