Event JSON
{
"id": "451143692a244926b21a3393b66038fde61b602694a915974369c382b35f018d",
"pubkey": "a584233e4586c3b448b8a2e40cec64e6b6dff28f07b0790524a954004cad7079",
"created_at": 1742971757,
"kind": 1,
"tags": [
[
"p",
"6be0eaa999770088146620757e302398fed2d8c899807b4adee4720b96f3998b",
"wss://relay.mostr.pub"
],
[
"p",
"6a9475f1d4a08b14e03531865f5cfea7404a224838242eb2c5fa8464ee80e4ac",
"wss://relay.mostr.pub"
],
[
"p",
"ac7537a643ddc0b90862b8922d5e805ae910f1d68c3f9bbf06baa3d0e52a60a1",
"wss://relay.mostr.pub"
],
[
"p",
"1d80f7dcb955275a51575c5a658deded6cdf8fba9acdd9b35f2a480e5e10dfad",
"wss://relay.mostr.pub"
],
[
"e",
"58fcc550544c8b71c68fca27a6a37aded7a0af44fbe15f44248b35191364a376",
"wss://relay.mostr.pub",
"reply"
],
[
"proxy",
"https://mb.jenot.info/objects/49a8208a-ea66-4e6d-bf09-edda9dc64edc",
"activitypub"
]
],
"content": "nostr:nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqd0sw42vewuqgs9rxyp6huvprnrld9kxgnxq8kjk7u3eqh9hnnx9sfl2ncm nostr:nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqd228tuw55z93fcp4xxr97h875aqy5gjg8qjzavk9l2zxfm5qujkq5l7a0p Agar, pektyny, czasem zwykła mąka ziemniaczana wystarczy. Przy czym zżelowany agar, w przeciwieństwie do żelatyny, można z powrotem \"upłynnić\" podnosząc temperaturę. Jeśli żelatyna zastygnie, to \"amen\".",
"sig": "09d270454ab30cc639dec2410131205c8775504aa3b7653c9429f11d06770c911e9e12b51c4c140b6b8d2e260484766b24550d69b458a382ff4e72f6c0e8b860"
}
