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 |
|---|---|---|---|
| 143 | 2011-04-03 17:08:49 | 124.43 | |
| 12 | 2011-03-13 14:44:23 | 127.19 |