They have described all the methods that they tested on their paper: https://www.nature.com/articles/s41587-020-0531-2
Also, in the identification tab you can choose to not consider RT, for example:
Retention time tolerance 100 min
I am used to doing that. There are all the parameters to LC-MS data on my published paper (https://doi.org/10.1016/j.foodres.2020.109727).