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 |
|---|---|---|---|
| 340 | 2012-03-26 14:09:52 | 44.54 | 86% |
| 11 | 2012-01-31 19:54:48 | 52.70 | 91% |