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 |
|---|---|---|---|
| 995 | 2011-11-25 08:28:14 | 56.65 | 94% |
| 617 | 2011-09-17 13:41:13 | 48.77 | 90% |