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 |
|---|---|---|---|
| 1166 | 2011-02-10 20:21:55 | 44.55 | |
| 592 | 2010-12-16 19:02:27 | 39.02 |