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 |
|---|---|---|---|
| 1063 | 2011-07-11 13:04:05 | 60.53 | 95% |
| 537 | 2011-03-10 13:17:36 | 48.20 |