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 |
|---|---|---|---|
| 364 | 2011-06-07 19:01:14 | 62.26 | 95% |
| 242 | 2011-06-05 18:44:43 | 62.32 | 95% |