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 |
|---|---|---|---|
| 944 | 2011-04-08 08:10:25 | 66.74 | |
| 493 | 2010-12-16 14:48:28 | 61.70 |