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 |
|---|---|---|---|
| 433 | 2012-10-19 21:35:20 | 47.57 | 82% |
| 423 | 2012-10-13 16:30:22 | 44.55 | 77% |