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 |
|---|---|---|---|
| 731 | 2011-06-22 16:57:30 | 67.51 | 95% |
| 114 | 2011-05-18 11:19:49 | 59.23 | 94% |