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 |
|---|---|---|---|
| 412 | 2011-07-26 08:39:05 | 112.02 | 96% |
| 408 | 2011-07-26 08:34:28 | 111.13 | 96% |