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 |
|---|---|---|---|
| 472 | 2011-10-25 00:39:01 | 43.28 | 86% |
| 226 | 2011-10-20 19:44:02 | 46.13 | 93% |