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 |
|---|---|---|---|
| 899 | 2011-01-25 00:22:16 | 81.64 | |
| 398 | 2011-01-20 22:08:53 | 89.30 |