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[2023-10-19] day in the life of unemployed and bored person [w1c3fbWW34Y]

2023-10-19 · 15 min

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Provenance

Corpus release
release_e1034195a1190633b9003459
Date basis
retained_archive_metadata
Duration
15 min
Revisions
1

Public source listings

Transcript revisions

  1. rev_288512352f9be7e2357c9911bbaa51ceMachine-generated and unreviewed; may be wrong; not a verified quotation.
    enraw_asractive166 segments

Transcript

en
  1. 0:21

    Oh, it's going brown. Oh my

    Segment details0:21–0:24 · rev_288512352f9be7e2357c9911bbaa51ce_0
  2. 0:25

    god, this is not good. Ugh, I don't like

    Segment details0:25–0:27 · rev_288512352f9be7e2357c9911bbaa51ce_1
  3. 0:28

    it. Ugh, disgusting. Stupid.

    Segment details0:28–0:29 · rev_288512352f9be7e2357c9911bbaa51ce_2
  4. 0:31

    Dumb fish.

    Segment details0:31–0:33 · rev_288512352f9be7e2357c9911bbaa51ce_3
  5. 0:35

    It's rock hard on the outside

    Segment details0:35–0:38 · rev_288512352f9be7e2357c9911bbaa51ce_4
  6. 0:38

    and it's raw on the inside.

    Segment details0:38–0:40 · rev_288512352f9be7e2357c9911bbaa51ce_5
  7. 0:45

    It couldn't be any worse.

    Segment details0:45–0:47 · rev_288512352f9be7e2357c9911bbaa51ce_6
  8. 1:24

    Fish and chip and fly in

    Segment details1:24–1:28 · rev_288512352f9be7e2357c9911bbaa51ce_7
  9. 1:29

    the drain. Smells really bad. Need to get

    Segment details1:29–1:32 · rev_288512352f9be7e2357c9911bbaa51ce_8
  10. 1:37

    Light dusting of flour.

    Segment details1:37–1:39 · rev_288512352f9be7e2357c9911bbaa51ce_9
  11. 1:45

    Let it swim in the batter.

    Segment details1:45–1:47 · rev_288512352f9be7e2357c9911bbaa51ce_10
  12. 1:54

    Uh-oh. It's gonna

    Segment details1:54–1:57 · rev_288512352f9be7e2357c9911bbaa51ce_11
  13. 1:58

    use like all the oil. I hope I can

    Segment details1:58–2:01 · rev_288512352f9be7e2357c9911bbaa51ce_12
  14. 2:01

    reuse this.

    Segment details2:01–2:02 · rev_288512352f9be7e2357c9911bbaa51ce_13
  15. 2:05

    That— I use almost all the oil.

    Segment details2:05–2:07 · rev_288512352f9be7e2357c9911bbaa51ce_14
  16. 2:13

    Well, nothing's happening. Oh my god,

    Segment details2:13–2:15 · rev_288512352f9be7e2357c9911bbaa51ce_15
  17. 2:15

    it's bubbling! Shouldn't it

    Segment details2:15–2:19 · rev_288512352f9be7e2357c9911bbaa51ce_16
  18. 2:20

    be bubbling a lot more than this? Like,

    Segment details2:20–2:22 · rev_288512352f9be7e2357c9911bbaa51ce_17
  19. 2:23

    like that.

    Segment details2:23–2:24 · rev_288512352f9be7e2357c9911bbaa51ce_18
  20. 2:27

    Oh my God, the hell's

    Segment details2:27–2:32 · rev_288512352f9be7e2357c9911bbaa51ce_19
  21. 2:33

    this? It looks like a banana.

    Segment details2:33–2:36 · rev_288512352f9be7e2357c9911bbaa51ce_20
  22. 2:39

    Oh, aha,

    Segment details2:39–2:41 · rev_288512352f9be7e2357c9911bbaa51ce_21
  23. 2:41

    it's getting

    Segment details2:41–2:45 · rev_288512352f9be7e2357c9911bbaa51ce_22
  24. 2:45

    stuck to the pot.

    Segment details2:45–2:46 · rev_288512352f9be7e2357c9911bbaa51ce_23
  25. 2:50

    How? Oh my God, it looks like it's gonna

    Segment details2:50–2:51 · rev_288512352f9be7e2357c9911bbaa51ce_24
  26. 2:52

    explode. Oh, it's going

    Segment details2:52–2:55 · rev_288512352f9be7e2357c9911bbaa51ce_25
  27. 2:55

    brown. Oh my God, this is not

    Segment details2:55–2:58 · rev_288512352f9be7e2357c9911bbaa51ce_26
  28. 2:59

    good. The batter is falling off.

    Segment details2:59–3:01 · rev_288512352f9be7e2357c9911bbaa51ce_27
  29. 3:06

    What the hell?

    Segment details3:06–3:06 · rev_288512352f9be7e2357c9911bbaa51ce_28
  30. 3:12

    What? The batter's all coming off.

    Segment details3:12–3:14 · rev_288512352f9be7e2357c9911bbaa51ce_29
  31. 3:20

    It won't turn over.

    Segment details3:20–3:21 · rev_288512352f9be7e2357c9911bbaa51ce_30
  32. 3:26

    Oh my God, what the— okay,

    Segment details3:26–3:30 · rev_288512352f9be7e2357c9911bbaa51ce_31
  33. 3:30

    that did not work. Okay, okay,

    Segment details3:30–3:33 · rev_288512352f9be7e2357c9911bbaa51ce_32
  34. 3:33

    let's try again.

    Segment details3:33–3:35 · rev_288512352f9be7e2357c9911bbaa51ce_33
  35. 3:38

    That was— what the fuck?

    Segment details3:38–3:40 · rev_288512352f9be7e2357c9911bbaa51ce_34
  36. 3:43

    The batter all came off.

    Segment details3:43–3:44 · rev_288512352f9be7e2357c9911bbaa51ce_35
  37. 3:48

    Can't believe it.

    Segment details3:48–3:49 · rev_288512352f9be7e2357c9911bbaa51ce_36
  38. 3:53

    I did everything like YouTube told me to.

    Segment details3:53–3:56 · rev_288512352f9be7e2357c9911bbaa51ce_37
  39. 3:56

    Oh, it's burning! For God's sake.

    Segment details3:56–4:00 · rev_288512352f9be7e2357c9911bbaa51ce_38
  40. 4:01

    Oh, it's nearly burning. It's fine.

    Segment details4:01–4:03 · rev_288512352f9be7e2357c9911bbaa51ce_39
  41. 4:06

    Over to the plate. It looks okay.

    Segment details4:06–4:09 · rev_288512352f9be7e2357c9911bbaa51ce_40
  42. 4:10

    Look,

    Segment details4:10–4:10 · rev_288512352f9be7e2357c9911bbaa51ce_41
  43. 4:14

    uh, look,

    Segment details4:14–4:15 · rev_288512352f9be7e2357c9911bbaa51ce_42
  44. 4:21

    I don't understand why it failed so much.

    Segment details4:21–4:23 · rev_288512352f9be7e2357c9911bbaa51ce_43
  45. 4:34

    Which one looks better?

    Segment details4:34–4:35 · rev_288512352f9be7e2357c9911bbaa51ce_44
  46. 4:46

    Voilà! Your meal is served, dear customer.

    Segment details4:46–4:49 · rev_288512352f9be7e2357c9911bbaa51ce_45
  47. 4:50

    Thank you for dining at Daniel's

    Segment details4:50–4:52 · rev_288512352f9be7e2357c9911bbaa51ce_46
  48. 4:52

    Restaurant. This looks like honey.

    Segment details4:52–4:56 · rev_288512352f9be7e2357c9911bbaa51ce_47
  49. 4:56

    What the hell kind of ketchup's this?

    Segment details4:56–4:57 · rev_288512352f9be7e2357c9911bbaa51ce_48
  50. 5:00

    No, it's ketchup. Why does it look like

    Segment details5:00–5:02 · rev_288512352f9be7e2357c9911bbaa51ce_49
  51. 5:03

    honey? Weird. Okay, very excited

    Segment details5:03–5:07 · rev_288512352f9be7e2357c9911bbaa51ce_50
  52. 5:07

    to try the very first Daniel fish and

    Segment details5:07–5:10 · rev_288512352f9be7e2357c9911bbaa51ce_51
  53. 5:11

    chips. This one, the batter came off.

    Segment details5:11–5:14 · rev_288512352f9be7e2357c9911bbaa51ce_52
  54. 5:15

    Better be cooked.

    Segment details5:15–5:16 · rev_288512352f9be7e2357c9911bbaa51ce_53
  55. 5:27

    Ew, it's weird.

    Segment details5:27–5:28 · rev_288512352f9be7e2357c9911bbaa51ce_54
  56. 5:33

    I don't know if the fish is cooked. It's

    Segment details5:33–5:36 · rev_288512352f9be7e2357c9911bbaa51ce_55
  57. 5:37

    cooked, isn't it?

    Segment details5:37–5:37 · rev_288512352f9be7e2357c9911bbaa51ce_56
  58. 5:42

    It tastes fishy.

    Segment details5:42–5:44 · rev_288512352f9be7e2357c9911bbaa51ce_57
  59. 5:50

    It's cooked. Or am I wrong?

    Segment details5:50–5:52 · rev_288512352f9be7e2357c9911bbaa51ce_58
  60. 5:54

    I don't like this fish. It's weird.

    Segment details5:54–5:55 · rev_288512352f9be7e2357c9911bbaa51ce_59
  61. 5:57

    The chips taste good, but they're just

    Segment details5:57–5:59 · rev_288512352f9be7e2357c9911bbaa51ce_60
  62. 5:59

    soggy. The fish is weird.

    Segment details5:59–6:03 · rev_288512352f9be7e2357c9911bbaa51ce_61
  63. 6:04

    It's like sticky and

    Segment details6:04–6:08 · rev_288512352f9be7e2357c9911bbaa51ce_62
  64. 6:08

    squishy, not firm and tender.

    Segment details6:08–6:10 · rev_288512352f9be7e2357c9911bbaa51ce_63
  65. 6:23

    I don't like it. This is not like

    Segment details6:23–6:26 · rev_288512352f9be7e2357c9911bbaa51ce_64
  66. 6:30

    I blame the fish. I should have bought

    Segment details6:30–6:33 · rev_288512352f9be7e2357c9911bbaa51ce_65
  67. 6:34

    cod. They didn't have any cod. I don't

    Segment details6:34–6:37 · rev_288512352f9be7e2357c9911bbaa51ce_66
  68. 6:37

    like it.

    Segment details6:37–6:37 · rev_288512352f9be7e2357c9911bbaa51ce_67
  69. 6:41

    This tastes really fishy.

    Segment details6:41–6:43 · rev_288512352f9be7e2357c9911bbaa51ce_68
  70. 6:47

    Put the whole thing in the bin.

    Segment details6:47–6:48 · rev_288512352f9be7e2357c9911bbaa51ce_69
  71. 6:48

    Disgusting. Like weird Thai fish.

    Segment details6:48–6:51 · rev_288512352f9be7e2357c9911bbaa51ce_70
  72. 6:55

    Oh my God,

    Segment details6:55–6:56 · rev_288512352f9be7e2357c9911bbaa51ce_71
  73. 7:00

    why is this fish— is like all sticky and

    Segment details7:00–7:02 · rev_288512352f9be7e2357c9911bbaa51ce_72
  74. 7:03

    chewy.

    Segment details7:03–7:03 · rev_288512352f9be7e2357c9911bbaa51ce_73
  75. 7:07

    Stupid weird fish.

    Segment details7:07–7:09 · rev_288512352f9be7e2357c9911bbaa51ce_74
  76. 7:10

    Stupid dumb fish!

    Segment details7:10–7:13 · rev_288512352f9be7e2357c9911bbaa51ce_75
  77. 7:14

    Do not buy Pangasius ever.

    Segment details7:14–7:17 · rev_288512352f9be7e2357c9911bbaa51ce_76
  78. 7:18

    I can't believe the entire supermarket

    Segment details7:18–7:20 · rev_288512352f9be7e2357c9911bbaa51ce_77
  79. 7:20

    doesn't sell cod.

    Segment details7:20–7:21 · rev_288512352f9be7e2357c9911bbaa51ce_78
  80. 7:38

    This butter's pretty soft. I thought it

    Segment details7:38–7:40 · rev_288512352f9be7e2357c9911bbaa51ce_79
  81. 7:40

    was supposed to be harder.

    Segment details7:40–7:40 · rev_288512352f9be7e2357c9911bbaa51ce_80
  82. 7:47

    It's like ice cream almost.

    Segment details7:47–7:50 · rev_288512352f9be7e2357c9911bbaa51ce_81
  83. 8:04

    Ah, stuck. Okay,

    Segment details8:04–8:07 · rev_288512352f9be7e2357c9911bbaa51ce_82
  84. 8:07

    this should be easy. We've done this

    Segment details8:07–8:08 · rev_288512352f9be7e2357c9911bbaa51ce_83
  85. 8:08

    before with the Cornish pasty.

    Segment details8:08–8:10 · rev_288512352f9be7e2357c9911bbaa51ce_84
  86. 8:13

    Pretty much same.

    Segment details8:13–8:13 · rev_288512352f9be7e2357c9911bbaa51ce_85
  87. 8:16

    If the blueberry pie pastry comes out like

    Segment details8:16–8:19 · rev_288512352f9be7e2357c9911bbaa51ce_86
  88. 8:19

    the Cornish pasty pastry, I'd be totally

    Segment details8:19–8:21 · rev_288512352f9be7e2357c9911bbaa51ce_87
  89. 8:22

    fine with that. It better not smell like

    Segment details8:22–8:24 · rev_288512352f9be7e2357c9911bbaa51ce_88
  90. 8:29

    I can't get it off my fingers.

    Segment details8:29–8:31 · rev_288512352f9be7e2357c9911bbaa51ce_89
  91. 8:37

    It's like playing with a pair of— Put

    Segment details8:37–8:43 · rev_288512352f9be7e2357c9911bbaa51ce_90
  92. 8:43

    quite a lot of sugar because it's gonna

    Segment details8:43–8:46 · rev_288512352f9be7e2357c9911bbaa51ce_91
  93. 8:46

    dissolve when it cooks.

    Segment details8:46–8:48 · rev_288512352f9be7e2357c9911bbaa51ce_92
  94. 8:50

    That should be enough sugar. Put that

    Segment details8:50–8:57 · rev_288512352f9be7e2357c9911bbaa51ce_93
  95. 8:57

    onto 160 Celsius.

    Segment details8:57–9:01 · rev_288512352f9be7e2357c9911bbaa51ce_94
  96. 9:02

    We're gonna boil it down.

    Segment details9:02–9:04 · rev_288512352f9be7e2357c9911bbaa51ce_95
  97. 9:16

    Come on, thicken, you stupid blueberries.

    Segment details9:16–9:19 · rev_288512352f9be7e2357c9911bbaa51ce_96
  98. 9:21

    Useless idiots.

    Segment details9:21–9:24 · rev_288512352f9be7e2357c9911bbaa51ce_97
  99. 9:25

    I feel like this is not enough for the

    Segment details9:25–9:27 · rev_288512352f9be7e2357c9911bbaa51ce_98
  100. 9:28

    size of the pie. Oh, I forgot to buy

    Segment details9:28–9:30 · rev_288512352f9be7e2357c9911bbaa51ce_99
  101. 9:30

    raisins. Yeah, this is all of the

    Segment details9:30–9:32 · rev_288512352f9be7e2357c9911bbaa51ce_100
  102. 9:32

    blueberries. I guess it's gonna shrink in

    Segment details9:32–9:35 · rev_288512352f9be7e2357c9911bbaa51ce_101
  103. 9:35

    size.

    Segment details9:35–9:35 · rev_288512352f9be7e2357c9911bbaa51ce_102
  104. 9:38

    That is tiny. Oh my god.

    Segment details9:38–9:41 · rev_288512352f9be7e2357c9911bbaa51ce_103
  105. 9:44

    No, no, it doesn't fit.

    Segment details9:44–9:47 · rev_288512352f9be7e2357c9911bbaa51ce_104
  106. 9:48

    It doesn't fit in the air fryer.

    Segment details9:48–9:50 · rev_288512352f9be7e2357c9911bbaa51ce_105
  107. 9:52

    Oh my God, how did

    Segment details9:52–9:56 · rev_288512352f9be7e2357c9911bbaa51ce_106
  108. 9:56

    I not think of that?

    Segment details9:56–9:57 · rev_288512352f9be7e2357c9911bbaa51ce_107
  109. 10:00

    But this was the smallest bun.

    Segment details10:00–10:02 · rev_288512352f9be7e2357c9911bbaa51ce_108
  110. 10:06

    I just realized This is pretty big.

    Segment details10:06–10:13 · rev_288512352f9be7e2357c9911bbaa51ce_109
  111. 10:14

    Crap.

    Segment details10:14–10:16 · rev_288512352f9be7e2357c9911bbaa51ce_110
  112. 10:22

    It's quite fun rolling it.

    Segment details10:22–10:24 · rev_288512352f9be7e2357c9911bbaa51ce_111
  113. 10:26

    Okay, here's the blueberry filling.

    Segment details10:26–10:29 · rev_288512352f9be7e2357c9911bbaa51ce_112
  114. 10:35

    Is that all we got?

    Segment details10:35–10:36 · rev_288512352f9be7e2357c9911bbaa51ce_113
  115. 10:40

    It's kind of empty.

    Segment details10:40–10:43 · rev_288512352f9be7e2357c9911bbaa51ce_114
  116. 10:46

    Stupid filling is not filling enough.

    Segment details10:46–10:48 · rev_288512352f9be7e2357c9911bbaa51ce_115
  117. 10:49

    It's only filled it halfway.

    Segment details10:49–10:50 · rev_288512352f9be7e2357c9911bbaa51ce_116
  118. 10:52

    Sunken lid pie. Oh, this looks stupid.

    Segment details10:52–10:55 · rev_288512352f9be7e2357c9911bbaa51ce_117
  119. 10:57

    The lid isn't supposed to sink in like

    Segment details10:57–10:59 · rev_288512352f9be7e2357c9911bbaa51ce_118
  120. 11:00

    that. And it's also too stretched. And oh

    Segment details11:00–11:04 · rev_288512352f9be7e2357c9911bbaa51ce_119
  121. 11:04

    no,

    Segment details11:04–11:04 · rev_288512352f9be7e2357c9911bbaa51ce_120
  122. 11:08

    oh, stupid lid's messed up now. Let me

    Segment details11:08–11:11 · rev_288512352f9be7e2357c9911bbaa51ce_121
  123. 11:12

    reform the lid.

    Segment details11:12–11:13 · rev_288512352f9be7e2357c9911bbaa51ce_122
  124. 11:18

    I messed up the lid. So the fish

    Segment details11:18–11:21 · rev_288512352f9be7e2357c9911bbaa51ce_123
  125. 11:21

    and chips look good but taste bad. I think

    Segment details11:21–11:23 · rev_288512352f9be7e2357c9911bbaa51ce_124
  126. 11:23

    this is gonna look bad but taste good.

    Segment details11:23–11:25 · rev_288512352f9be7e2357c9911bbaa51ce_125
  127. 11:27

    No, I'm not putting sugar on the dough. I

    Segment details11:27–11:30 · rev_288512352f9be7e2357c9911bbaa51ce_126
  128. 11:30

    put salt to contrast

    Segment details11:30–11:33 · rev_288512352f9be7e2357c9911bbaa51ce_127
  129. 11:33

    with the goose— I mean, the blueberry

    Segment details11:33–11:35 · rev_288512352f9be7e2357c9911bbaa51ce_128
  130. 11:36

    sugar.

    Segment details11:36–11:36 · rev_288512352f9be7e2357c9911bbaa51ce_129
  131. 11:48

    It's gonna go black soon. I just

    Segment details11:48–11:52 · rev_288512352f9be7e2357c9911bbaa51ce_130
  132. 11:52

    need the, the edge, the crust to go a bit

    Segment details11:52–11:54 · rev_288512352f9be7e2357c9911bbaa51ce_131
  133. 11:54

    more brown, and then we can take it out.

    Segment details11:54–11:56 · rev_288512352f9be7e2357c9911bbaa51ce_132
  134. 11:57

    I don't want raw dough.

    Segment details11:57–11:58 · rev_288512352f9be7e2357c9911bbaa51ce_133
  135. 12:10

    I think it's raw.

    Segment details12:10–12:11 · rev_288512352f9be7e2357c9911bbaa51ce_134
  136. 12:17

    Oh, it's raw. Oh,

    Segment details12:17–12:21 · rev_288512352f9be7e2357c9911bbaa51ce_135
  137. 12:24

    just tastes like raw dough.

    Segment details12:24–12:25 · rev_288512352f9be7e2357c9911bbaa51ce_136
  138. 12:32

    We need to get the plate under it.

    Segment details12:32–12:34 · rev_288512352f9be7e2357c9911bbaa51ce_137
  139. 12:40

    Oh, I got it!

    Segment details12:40–12:42 · rev_288512352f9be7e2357c9911bbaa51ce_138
  140. 12:46

    Huh, it's stuck.

    Segment details12:46–12:48 · rev_288512352f9be7e2357c9911bbaa51ce_139
  141. 12:50

    I use gravity.

    Segment details12:50–12:51 · rev_288512352f9be7e2357c9911bbaa51ce_140
  142. 12:53

    Gravity, yeah.

    Segment details12:53–12:55 · rev_288512352f9be7e2357c9911bbaa51ce_141
  143. 12:56

    Woo! Got the pie.

    Segment details12:56–12:59 · rev_288512352f9be7e2357c9911bbaa51ce_142
  144. 13:05

    Hmm.

    Segment details13:05–13:05 · rev_288512352f9be7e2357c9911bbaa51ce_143
  145. 13:09

    Opening the pie.

    Segment details13:09–13:10 · rev_288512352f9be7e2357c9911bbaa51ce_144
  146. 13:16

    Oh,

    Segment details13:16–13:16 · rev_288512352f9be7e2357c9911bbaa51ce_145
  147. 13:17

    the edge

    Segment details13:17–13:23 · rev_288512352f9be7e2357c9911bbaa51ce_146
  148. 13:24

    is so thick I can't see inside of it.

    Segment details13:24–13:27 · rev_288512352f9be7e2357c9911bbaa51ce_147
  149. 13:31

    Oh, it smells good. Damn. It's like

    Segment details13:31–13:34 · rev_288512352f9be7e2357c9911bbaa51ce_148
  150. 13:34

    blueberry jam. That looks amazing. How do

    Segment details13:34–13:37 · rev_288512352f9be7e2357c9911bbaa51ce_149
  151. 13:37

    I take a picture? Can I just take a

    Segment details13:37–13:39 · rev_288512352f9be7e2357c9911bbaa51ce_150
  152. 13:40

    picture now? This is such a good

    Segment details13:40–13:41 · rev_288512352f9be7e2357c9911bbaa51ce_151
  153. 13:41

    thumbnail. I have crème fraîche, but I

    Segment details13:41–13:45 · rev_288512352f9be7e2357c9911bbaa51ce_152
  154. 13:46

    bought it to make creamy chicken. I don't

    Segment details13:46–13:47 · rev_288512352f9be7e2357c9911bbaa51ce_153
  155. 13:47

    think— would it go well with this? I'll

    Segment details13:47–13:51 · rev_288512352f9be7e2357c9911bbaa51ce_154
  156. 13:51

    try it.

    Segment details13:51–13:51 · rev_288512352f9be7e2357c9911bbaa51ce_155
  157. 14:00

    Not bad. It's kind of— the

    Segment details14:00–14:05 · rev_288512352f9be7e2357c9911bbaa51ce_156
  158. 14:05

    pastry is a bit harder than I would have

    Segment details14:05–14:07 · rev_288512352f9be7e2357c9911bbaa51ce_157
  159. 14:07

    liked. I was hoping it would be a bit

    Segment details14:07–14:09 · rev_288512352f9be7e2357c9911bbaa51ce_158
  160. 14:14

    It is very doughy.

    Segment details14:14–14:16 · rev_288512352f9be7e2357c9911bbaa51ce_159
  161. 14:25

    If you think of it like a blueberry

    Segment details14:25–14:27 · rev_288512352f9be7e2357c9911bbaa51ce_160
  162. 14:27

    muffin, look, it's just like very

    Segment details14:27–14:31 · rev_288512352f9be7e2357c9911bbaa51ce_161
  163. 14:31

    stodgy.

    Segment details14:31–14:31 · rev_288512352f9be7e2357c9911bbaa51ce_162
  164. 14:36

    It's rock hard on the outside and it's

    Segment details14:36–14:40 · rev_288512352f9be7e2357c9911bbaa51ce_163
  165. 14:40

    raw on the inside.

    Segment details14:40–14:41 · rev_288512352f9be7e2357c9911bbaa51ce_164
  166. 14:46

    It couldn't be any worse.

    Segment details14:46–14:48 · rev_288512352f9be7e2357c9911bbaa51ce_165