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 |
|---|---|---|---|
| 259 | 2011-11-12 18:26:50 | 66.83 | 94% |
| 19 | 2011-06-21 19:22:57 | 58.43 | 94% |