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 |
|---|---|---|---|
| 2700 | 2011-05-09 15:37:38 | 69.41 | 96% |
| 1609 | 2011-02-08 10:08:19 | 64.07 |