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 |
|---|---|---|---|
| 372 | 2011-12-10 11:46:27 | 51.64 | 94% |
| 304 | 2011-12-08 15:44:00 | 48.58 | 90% |