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 |
|---|---|---|---|
| 800 | 2011-09-16 11:21:39 | 65.08 | 92% |
| 765 | 2011-09-14 11:44:38 | 60.72 | 91% |