𝙷𝚘𝚢 𝚎𝚜 𝚎𝚕 𝚍í𝚊 𝚍𝚎 𝚕𝚘𝚜 𝚖𝚊𝚍𝚛𝚒𝚕𝚎ñ𝚘𝚜 𝚢 𝚗𝚘 𝚖𝚊𝚍𝚛𝚒𝚕𝚎ñ𝚘𝚜 !!!

𝙵𝚎𝚕𝚒𝚌𝚒𝚍𝚊𝚍𝚎𝚜 𝚝𝚊𝚖𝚋𝚒é𝚗 𝚊 𝚕𝚊𝚜 𝙰𝚕𝚖𝚞𝚍𝚎𝚗𝚊𝚜 !!!

𝚂𝚎 𝚍𝚒𝚌𝚎 𝚚𝚞𝚎 𝚏𝚞𝚎 𝚎𝚗 𝚎𝚕 𝚊ñ𝚘 𝟷𝟿𝟽𝟾 𝚌𝚞𝚊𝚗𝚍𝚘 𝚎𝚕 𝚐𝚛𝚎𝚖𝚒𝚘 𝚍𝚎 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛𝚘𝚜 𝚍𝚎𝚌𝚒𝚍𝚒ó, 𝚝𝚛𝚊𝚜 𝚌𝚘𝚗𝚟𝚘𝚌𝚊𝚛 𝚞𝚗 𝚌𝚘𝚗𝚌𝚞𝚛𝚜𝚘 𝚙𝚊𝚛𝚊 𝚎𝚕𝚎𝚐𝚒𝚛 𝚎𝚕 𝚖𝚎𝚓𝚘𝚛, 𝚌𝚛𝚎𝚊𝚛 𝚞𝚗 𝚗𝚞𝚎𝚟𝚘 𝚍𝚞𝚕𝚌𝚎 𝚎𝚗 𝚑𝚘𝚗𝚘𝚛 𝚊 𝚕𝚊 𝚅𝚒𝚛𝚐𝚎𝚗 𝚍𝚎 𝚕𝚊 𝙰𝚕𝚖𝚞𝚍𝚎𝚗𝚊, 𝚚𝚞𝚎 𝚝𝚊𝚖𝚋𝚒é𝚗 𝚎𝚜 𝚙𝚊𝚝𝚛𝚘𝚗𝚊 𝚍𝚎 𝚎𝚜𝚝𝚎 𝚌𝚘𝚕𝚎𝚌𝚝𝚒𝚟𝚘. 𝙻𝚎 𝚍𝚒𝚎𝚛𝚘𝚗 𝚜𝚞 𝚗𝚘𝚖𝚋𝚛𝚎 𝚙𝚘𝚛 𝚕𝚊 𝚌𝚘𝚛𝚘𝚗𝚊 𝚚𝚞𝚎 𝚕𝚕𝚎𝚟𝚊 𝚕𝚊 𝚊𝚞𝚝é𝚗𝚝𝚒𝚌𝚊 𝚝𝚊𝚕𝚕𝚊 𝚍𝚎 𝚕𝚊 𝚅𝚒𝚛𝚐𝚎𝚗 

𝙴𝚜𝚝𝚎 𝚛𝚘𝚜𝚌ó𝚗 𝚎𝚜𝚙𝚘𝚗𝚓𝚘𝚜𝚘 𝚝𝚒𝚎𝚗𝚎 𝚞𝚗 𝚒𝚗𝚝𝚎𝚛𝚒𝚘𝚛 𝚛𝚎𝚙𝚕𝚎𝚝𝚘 𝚍𝚎 𝚌𝚛𝚎𝚖𝚊 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛𝚊 𝚚𝚞𝚎 𝚑𝚊𝚌𝚎 𝚚𝚞𝚎 𝚕𝚘𝚜 𝚖á𝚜 𝚐𝚘𝚕𝚘𝚜𝚘𝚜 𝚍𝚒𝚜𝚏𝚛𝚞𝚝𝚎𝚗 𝚍𝚎𝚕 𝚙𝚕𝚊𝚌𝚎𝚛 𝚍𝚎 𝚞𝚗 𝚋𝚞𝚎𝚗 𝚙𝚘𝚜𝚝𝚛𝚎. 

𝙻𝚊 𝚖𝚊𝚜𝚊 𝚍𝚎 𝚎𝚜𝚝𝚎 𝚍𝚞𝚕𝚌𝚎 𝚛𝚎𝚌𝚞𝚎𝚛𝚍𝚊 𝚞𝚗 𝚙𝚘𝚌𝚘 𝚊𝚕 𝚍𝚎𝚕 𝚝í𝚙𝚒𝚌𝚘 𝚛𝚘𝚜𝚌ó𝚗, 𝚙𝚎𝚛𝚘 𝚎𝚗 𝚎𝚜𝚝𝚎 𝚌𝚊𝚜𝚘, 𝚕𝚘 𝚙𝚘𝚍𝚛𝚎𝚖𝚘𝚜 𝚍𝚒𝚜𝚏𝚛𝚞𝚝𝚊𝚛 𝚝𝚘𝚍𝚘 𝚎𝚕 𝚊ñ𝚘. 𝚃𝚛𝚊𝚍𝚒𝚌𝚒𝚘𝚗𝚊𝚕𝚖𝚎𝚗𝚝𝚎 𝚕𝚊 𝚌𝚘𝚛𝚘𝚗𝚊 𝚍𝚎 𝚕𝚊 𝙰𝚕𝚖𝚞𝚍𝚎𝚗𝚊 𝚗𝚘 𝚜𝚎 𝚛𝚎𝚕𝚕𝚎𝚗𝚊𝚋𝚊, 𝚙𝚎𝚛𝚘 𝚕𝚊𝚜 𝚎𝚡𝚒𝚐𝚎𝚗𝚌𝚒𝚊𝚜 𝚍𝚎 𝚜𝚞𝚜 𝚊𝚖𝚊𝚗𝚝𝚎𝚜 𝚑𝚊𝚗 𝚑𝚎𝚌𝚑𝚘 𝚎𝚟𝚘𝚕𝚞𝚌𝚒𝚘𝚗𝚊𝚛 𝚎𝚜𝚝𝚎 𝚍𝚞𝚕𝚌𝚎 𝚑𝚊𝚜𝚝𝚊 𝚒𝚗𝚌𝚘𝚛𝚙𝚘𝚛𝚊𝚛 𝚗𝚊𝚝𝚊, 𝚝𝚛𝚞𝚏𝚊 𝚘 𝚕𝚊 𝚌𝚛𝚎𝚖𝚊 𝚖á𝚜 𝚍𝚎𝚕𝚒𝚌𝚊𝚍𝚊. 

𝙴𝚜𝚙𝚎𝚛𝚘 𝚚𝚞𝚎 𝚘𝚜 𝚐𝚞𝚜𝚝𝚎 𝚝𝚊𝚗𝚝𝚘 𝚌𝚘𝚖𝚘 𝚊 𝚕𝚘𝚜 𝚖í𝚘𝚜!!

𝚃𝚘𝚖𝚊 𝚗𝚘𝚝𝚊 𝚙𝚘𝚛𝚚𝚞𝚎 𝚎𝚜𝚝𝚊 𝚛𝚎𝚌𝚎𝚝𝚊 𝚚𝚞𝚎 𝚝𝚛𝚒𝚞𝚗𝚏𝚊𝚛á 𝚎𝚗 𝚌𝚞𝚊𝚕𝚚𝚞𝚒𝚎𝚛 𝚖𝚎𝚜𝚊.

𝙸𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚎𝚜 𝚙𝚊𝚛𝚊 𝚕𝚊 𝙲𝚘𝚛𝚘𝚗𝚊 𝚍𝚎 𝚕𝚊 𝙰𝚕𝚖𝚞𝚍𝚎𝚗𝚊:

𝙿𝚊𝚛𝚊 𝚎𝚕 𝚙𝚛𝚎𝚏𝚎𝚛𝚖𝚎𝚗𝚝𝚘:

* 𝟽𝟶 𝚐𝚛. 𝚍𝚎 𝚕𝚎𝚌𝚑𝚎 𝚊 𝚝𝚎𝚖𝚙𝚎𝚛𝚊𝚝𝚞𝚛𝚊 𝚊𝚖𝚋𝚒𝚎𝚗𝚝𝚎

* 𝟷/𝟹 𝚍𝚎 𝚞𝚗 𝚜𝚘𝚋𝚛𝚎 𝚍𝚎 𝚕𝚎𝚟𝚊𝚍𝚞𝚛𝚊 𝚜𝚎𝚌𝚊 𝚍𝚎 𝚙𝚊𝚗𝚊𝚍𝚎𝚛𝚘

* 𝟷 𝚌𝚞𝚌𝚑𝚊𝚛𝚊𝚍𝚒𝚝𝚊 𝚍𝚎 𝚊𝚣ú𝚌𝚊𝚛

* 𝟷𝟹𝟶 𝚐𝚛. 𝚍𝚎 𝚑𝚊𝚛𝚒𝚗𝚊 𝚍𝚎 𝚏𝚞𝚎𝚛𝚣𝚊

𝙿𝚊𝚛𝚊 𝚕𝚊 𝚖𝚊𝚜𝚊:

* 𝟷𝟸𝟶 𝚐𝚛. 𝚍𝚎 𝚊𝚣ú𝚌𝚊𝚛 𝚘 𝟷𝟶𝟶 𝚐𝚛 𝚍𝚎 𝚊𝚣ú𝚌𝚊𝚛 + 𝟸𝟶 𝚐𝚛. 𝚊𝚣ú𝚌𝚊𝚛 𝚒𝚗𝚟𝚎𝚛𝚝𝚒𝚍𝚘 𝚘 𝚖𝚒𝚎𝚕

* 𝟼𝟶 𝚐𝚛. 𝚍𝚎 𝚕𝚎𝚌𝚑𝚎 𝚊 𝚝𝚎𝚖𝚙𝚎𝚛𝚊𝚝𝚞𝚛𝚊 𝚊𝚖𝚋𝚒𝚎𝚗𝚝𝚎

* 𝟸 𝚑𝚞𝚎𝚟𝚘𝚜

* 𝟸/𝟹 𝚍𝚎 𝚜𝚘𝚋𝚛𝚎 𝚍𝚎 𝚕𝚎𝚟𝚊𝚍𝚞𝚛𝚊 𝚜𝚎𝚌𝚊 𝚍𝚎 𝚙𝚊𝚗𝚊𝚍𝚎𝚛𝚘

* 𝟺𝟻𝟶 𝚐𝚛. 𝚍𝚎 𝚑𝚊𝚛𝚒𝚗𝚊 𝚍𝚎 𝚏𝚞𝚎𝚛𝚣𝚊 (𝚌𝚘𝚗 𝚞𝚗 𝚖í𝚗𝚒𝚖𝚘 𝚍𝚎 𝟷𝟸% 𝚍𝚎 𝚙𝚛𝚘𝚝𝚎í𝚗𝚊)

* 𝟷 𝚙𝚎𝚕𝚕𝚒𝚣𝚌𝚘 𝚍𝚎 𝚜𝚊𝚕

* 𝟽𝟶 𝚐𝚛. 𝚍𝚎 𝚖𝚊𝚗𝚝𝚎𝚚𝚞𝚒𝚕𝚕𝚊 𝚊 𝚝𝚎𝚖𝚙𝚎𝚛𝚊𝚝𝚞𝚛𝚊 𝚊𝚖𝚋𝚒𝚎𝚗𝚝𝚎

𝙿𝚊𝚛𝚊 𝚍𝚎𝚌𝚘𝚛𝚊𝚛:

*𝙲𝚛𝚎𝚖𝚊 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛𝚊*

* 𝙷𝚞𝚎𝚟𝚘 𝚋𝚊𝚝𝚒𝚍𝚘

𝙰𝚍𝚎𝚖á𝚜 𝚗𝚎𝚌𝚎𝚜𝚒𝚝𝚊𝚖𝚘𝚜:

𝚄𝚗𝚊 𝚏𝚞𝚎𝚗𝚝𝚎 𝚌𝚘𝚗 𝚊𝚐𝚞𝚊 𝚙𝚊𝚛𝚊 𝚖𝚎𝚝𝚎𝚛 𝚊𝚕 𝚑𝚘𝚛𝚗𝚘 𝚖𝚒𝚎𝚗𝚝𝚛𝚊𝚜 𝚜𝚎 𝚑𝚘𝚛𝚗𝚎𝚊

*𝙿𝚊𝚛𝚊 𝚕𝚊 𝚌𝚛𝚎𝚖𝚊 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛𝚊:

* 𝟷𝟶𝟶 𝚐𝚛. 𝚍𝚎 𝚊𝚣ú𝚌𝚊𝚛;

* 𝟻𝟶𝟶 𝚐𝚛. 𝚍𝚎 𝚕𝚎𝚌𝚑𝚎 𝚎𝚗𝚝𝚎𝚛𝚊;

* 𝟻𝟶 𝚐𝚛. 𝚍𝚎 𝚖𝚊𝚒𝚣𝚎𝚗𝚊;

* 𝟹 𝚑𝚞𝚎𝚟𝚘𝚜;

* 𝟷 𝚌𝚞𝚌𝚑𝚊𝚛𝚊𝚍𝚊 𝚍𝚎 𝚊𝚣ú𝚌𝚊𝚛 𝚟𝚊𝚒𝚗𝚒𝚕𝚕𝚊𝚍𝚘 𝚘 𝚟𝚊𝚒𝚗𝚒𝚕𝚕𝚊

𝙿𝚊𝚜𝚘 𝚊 𝚙𝚊𝚜𝚘

𝙿𝚊𝚜𝚘 𝟷

𝙲𝚘𝚗 𝚎𝚕 𝚟𝚊𝚜𝚘 𝚕𝚒𝚖𝚙𝚒𝚘 𝚢 𝚜𝚎𝚌𝚘 𝚟𝚊𝚖𝚘𝚜 𝚙𝚛𝚎𝚙𝚊𝚛𝚊𝚗𝚍𝚘 𝚕𝚊 𝚌𝚛𝚎𝚖𝚊 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛𝚊. 𝙿𝚘𝚗𝚎𝚖𝚘𝚜 𝚝𝚘𝚍𝚘𝚜 𝚕𝚘𝚜 𝚒𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚎𝚜 𝚎𝚗 𝚎𝚕 𝚟𝚊𝚜𝚘 𝚍𝚎𝚕 𝚃𝚑𝚎𝚛𝚖𝚘𝚖𝚒𝚡 𝚢 𝚙𝚛𝚘𝚐𝚛𝚊𝚖𝚊𝚖𝚘𝚜 𝟽 𝚖𝚒𝚗𝚞𝚝𝚘𝚜, 𝚝𝚎𝚖𝚙𝚎𝚛𝚊𝚝𝚞𝚛𝚊 𝟿𝟶º, 𝚟𝚎𝚕𝚘𝚌𝚒𝚍𝚊𝚍 𝟺. 

𝚅𝚘𝚕𝚌𝚊𝚖𝚘𝚜 𝚊 𝚞𝚗𝚊 𝚖𝚊𝚗𝚐𝚊 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛𝚊 𝚎𝚗 𝚕𝚊 𝚚𝚞𝚎 𝚙𝚛𝚎𝚟𝚒𝚊𝚖𝚎𝚗𝚝𝚎 𝚑𝚎𝚖𝚘𝚜 𝚙𝚞𝚎𝚜𝚝𝚘 𝚞𝚗𝚊 𝚋𝚘𝚚𝚞𝚒𝚕𝚕𝚊 𝚍𝚎 𝚎𝚜𝚝𝚛𝚎𝚕𝚕𝚊 𝚢 𝚍𝚎𝚓𝚊𝚖𝚘𝚜 𝚝𝚎𝚖𝚙𝚕𝚊𝚛. 

𝚂𝚎𝚐𝚞𝚒𝚍𝚊𝚖𝚎𝚗𝚝𝚎 𝚕𝚊 𝚖𝚎𝚝𝚎𝚖𝚘𝚜 𝚎𝚗 𝚎𝚕 𝚏𝚛𝚒𝚐𝚘𝚛í𝚏𝚒𝚌𝚘.

𝙿𝚊𝚜𝚘 𝟸

𝙿𝚘𝚗𝚎𝚖𝚘𝚜 𝚝𝚘𝚍𝚘𝚜 𝚕𝚘𝚜 𝚒𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚎𝚜 𝚍𝚎𝚕 𝚙𝚛𝚎𝚏𝚎𝚛𝚖𝚎𝚗𝚝𝚘 𝚎𝚗 𝚎𝚕 𝚟𝚊𝚜𝚘 𝚍𝚎𝚕 𝚃𝚑𝚎𝚛𝚖𝚘𝚖𝚒𝚡 𝚎𝚗 𝚎𝚕 𝚘𝚛𝚍𝚎𝚗 𝚚𝚞𝚎 𝚜𝚎 𝚒𝚗𝚍𝚒𝚌𝚊𝚗 𝚢 𝚖𝚎𝚣𝚌𝚕𝚊𝚖𝚘𝚜 𝟷𝟻 𝚜𝚎𝚐𝚞𝚗𝚍𝚘𝚜, 𝚟𝚎𝚕𝚘𝚌𝚒𝚍𝚊𝚍 𝟺.

𝙿𝚊𝚜𝚘 𝟹

𝚁𝚎𝚝𝚒𝚛𝚊𝚖𝚘𝚜 𝚕𝚊 𝚖𝚊𝚜𝚊 𝚍𝚎𝚕 𝚟𝚊𝚜𝚘 𝚢 𝚏𝚘𝚛𝚖𝚊𝚖𝚘𝚜 𝚞𝚗𝚊 𝚋𝚘𝚕𝚊. 𝙻𝚊 𝚙𝚘𝚗𝚎𝚖𝚘𝚜 𝚎𝚗 𝚞𝚗 𝚋𝚘𝚕 𝚌𝚘𝚗 𝚊𝚐𝚞𝚊 𝚝𝚎𝚖𝚙𝚕𝚊𝚍𝚊 , 𝚌𝚞𝚊𝚗𝚍𝚘 𝚕𝚊 𝚋𝚘𝚕𝚊 𝚏𝚕𝚘𝚝𝚊 𝚎𝚜𝚝𝚊𝚛á 𝚕𝚒𝚜𝚝𝚊 𝚘 𝚋𝚞𝚎𝚗 𝚕𝚘 𝚝𝚊𝚙𝚊𝚖𝚘𝚜 𝚢 𝚍𝚎𝚓𝚊𝚖𝚘𝚜 𝚛𝚎𝚙𝚘𝚜𝚊𝚛 𝚑𝚊𝚜𝚝𝚊 𝚚𝚞𝚎 𝚍𝚘𝚋𝚕𝚎 𝚜𝚞 𝚟𝚘𝚕𝚞𝚖𝚎𝚗.

𝙿𝚊𝚜𝚘 𝟺

𝚂𝚒𝚗 𝚕𝚊𝚟𝚊𝚛 𝚎𝚕 𝚟𝚊𝚜𝚘 𝚢 𝚙𝚊𝚜𝚊𝚍𝚘 𝚎𝚕 𝚝𝚒𝚎𝚖𝚙𝚘 𝚍𝚎 𝚕𝚎𝚟𝚊𝚍𝚘 𝚍𝚎𝚕 𝚙𝚛𝚎𝚏𝚎𝚛𝚖𝚎𝚗𝚝𝚘 ( 𝚎𝚗 𝚌𝚊𝚜𝚘 𝚍𝚎 𝚞𝚜𝚊𝚛 𝚎𝚕 𝚋𝚘𝚕 𝚌𝚘𝚗 𝚊𝚐𝚞𝚊 , 𝚝𝚎𝚗 𝚕𝚊 𝚙𝚛𝚎𝚌𝚊𝚞𝚌𝚒ó𝚗 𝚍𝚎 𝚎𝚜𝚌𝚞𝚛𝚛𝚒𝚛 𝚕𝚊 𝚋𝚘𝚕𝚊 )𝚢 𝚎𝚌𝚑𝚊𝚖𝚘𝚜 𝚊𝚕 𝚟𝚊𝚜𝚘 𝚙𝚘𝚗𝚎𝚖𝚘𝚜 𝚎𝚕 𝚊𝚣ú𝚌𝚊𝚛, 𝚕𝚊 𝚕𝚎𝚌𝚑𝚎, 𝚕𝚘𝚜 𝚑𝚞𝚎𝚟𝚘𝚜, 𝚕𝚊 𝚕𝚎𝚟𝚊𝚍𝚞𝚛𝚊, 𝚕𝚊 𝚑𝚊𝚛𝚒𝚗𝚊 𝚍𝚎 𝚏𝚞𝚎𝚛𝚣𝚊, 𝚕𝚊 𝚜𝚊𝚕 𝚢 𝚕𝚊 𝚋𝚘𝚕𝚊 𝚍𝚎 𝚙𝚛𝚎𝚏𝚎𝚛𝚖𝚎𝚗𝚝𝚘. 𝙼𝚎𝚣𝚌𝚕𝚊𝚖𝚘𝚜 𝟹𝟶 𝚜𝚎𝚐𝚞𝚗𝚍𝚘𝚜, 𝚟𝚎𝚕𝚘𝚌𝚒𝚍𝚊𝚍 𝟼. 𝙰 𝚌𝚘𝚗𝚝𝚒𝚗𝚞𝚊𝚌𝚒ó𝚗 𝚊𝚖𝚊𝚜𝚊𝚖𝚘𝚜 𝟻 𝚖𝚒𝚗𝚞𝚝𝚘𝚜, 𝚟𝚎𝚕𝚘𝚌𝚒𝚍𝚊𝚍 𝚎𝚜𝚙𝚒𝚐𝚊.

𝙿𝚊𝚜𝚘 𝟻

𝙰ñ𝚊𝚍𝚒𝚖𝚘𝚜 𝚕𝚊 𝚖𝚊𝚗𝚝𝚎𝚚𝚞𝚒𝚕𝚕𝚊 (𝚘 𝚙𝚘𝚍é𝚒𝚜 𝚜𝚞𝚜𝚝𝚒𝚝𝚞𝚒𝚛𝚕𝚘 𝚙𝚊𝚛𝚝𝚎 𝚙𝚘𝚛 𝚊𝚌𝚎𝚒𝚝𝚎 )𝚎𝚗 𝚝𝚛𝚘𝚣𝚘𝚜 𝚙𝚘𝚛 𝚎𝚕 𝚋𝚘𝚌𝚊𝚕 𝚢 𝚟𝚘𝚕𝚟𝚎𝚖𝚘𝚜 𝚊 𝚊𝚖𝚊𝚜𝚊𝚛 𝟻 𝚖𝚒𝚗𝚞𝚝𝚘𝚜, 𝚟𝚎𝚕𝚘𝚌𝚒𝚍𝚊𝚍 𝚎𝚜𝚙𝚒𝚐𝚊. 𝚂𝚊𝚌𝚊𝚖𝚘𝚜 𝚍𝚎𝚕 𝚟𝚊𝚜𝚘, 𝚏𝚘𝚛𝚖𝚊𝚖𝚘𝚜 𝚞𝚗𝚊 𝚋𝚘𝚕𝚊 𝚢 𝚍𝚎𝚓𝚊𝚖𝚘𝚜 𝚕𝚎𝚟𝚊𝚛 𝚎𝚗 𝚞𝚗 𝚋𝚘𝚕 , 𝚌𝚘𝚗 𝚎𝚕 𝚗𝚞𝚎𝚟𝚘 𝚃𝚖𝟼 𝚞𝚜𝚊𝚛𝚎𝚖𝚘𝚜 𝚎𝚕 𝚖𝚘𝚍𝚘 𝚏𝚎𝚛𝚖𝚎𝚗𝚝𝚊𝚛 𝟹𝟶’ 𝚘 𝚋𝚒𝚎𝚗 (𝙿𝚘𝚍é𝚒𝚜 𝚙𝚛𝚎-𝚌𝚊𝚕𝚎𝚗𝚝𝚊𝚛 𝚎𝚕 𝚑𝚘𝚛𝚗𝚘 𝚊 𝟻𝟶º 𝟷𝟶 𝚖𝚒𝚗𝚞𝚝𝚘𝚜, 𝚕𝚘 𝚊𝚙𝚊𝚐á𝚒𝚜 𝚎 𝚒𝚗𝚝𝚛𝚘𝚍𝚞𝚌𝚒𝚛 𝚕𝚊 𝚖𝚊𝚜𝚊 , 𝚜𝚎 𝚊𝚌𝚎𝚕𝚎𝚛𝚊 𝚎𝚕 𝚙𝚛𝚘𝚌𝚎𝚜𝚘 𝟷,𝟹𝟶 𝚊 𝟸 𝚑𝚘𝚛𝚊𝚜 ) 𝚘 𝚝𝚊𝚙𝚊𝚍𝚘 𝚌𝚘𝚗 𝚞𝚗 𝚙𝚊ñ𝚘 𝚕𝚒𝚖𝚙𝚒𝚘 𝚢 𝚜𝚎𝚌𝚘 𝚑𝚊𝚜𝚝𝚊 𝚚𝚞𝚎 𝚍𝚘𝚋𝚕𝚎 𝚜𝚞 𝚟𝚘𝚕𝚞𝚖𝚎𝚗. 𝙴𝚗 𝚞𝚗 𝚕𝚞𝚐𝚊𝚛 𝚌á𝚕𝚒𝚍𝚘. 𝙿𝚞𝚎𝚍𝚎 𝚝𝚊𝚛𝚍𝚊𝚛 𝟷-𝟸 𝚑𝚘𝚛𝚊𝚜.

𝙿𝚊𝚜𝚘 𝟼

𝚄𝚗𝚊 𝚟𝚎𝚣 𝚕𝚎𝚟𝚊𝚍𝚊 𝚕𝚊 𝚖𝚊𝚜𝚊 𝚊𝚖𝚊𝚜𝚊𝚖𝚘𝚜 𝚞𝚗 𝚙𝚘𝚌𝚘 𝚌𝚘𝚗 𝚕𝚊𝚜 𝚖𝚊𝚗𝚘𝚜 𝚙𝚊𝚛𝚊 𝚍𝚎𝚜𝚐𝚊𝚜𝚒𝚏𝚒𝚌𝚊𝚛 𝚕𝚘 𝚑𝚊𝚌𝚎𝚖𝚘𝚜 𝚜𝚘𝚋𝚛𝚎 𝚞𝚗𝚊 𝚜𝚞𝚙𝚎𝚛𝚏𝚒𝚌𝚒𝚎 𝚎𝚗𝚑𝚊𝚛𝚒𝚗𝚊𝚍𝚊 𝚢 𝚋𝚘𝚕𝚎𝚊𝚖𝚘𝚜 𝚋𝚒𝚎𝚗.

𝙿𝚊𝚜𝚘 𝟽

𝙸𝚗𝚝𝚛𝚘𝚍𝚞𝚌𝚒𝚖𝚘𝚜 𝚕𝚘𝚜 𝚍𝚎𝚍𝚘𝚜 𝚎𝚗𝚑𝚊𝚛𝚒𝚗𝚊𝚍𝚘𝚜 𝚎𝚗 𝚎𝚕 𝚌𝚎𝚗𝚝𝚛𝚘 𝚢 𝚊𝚋𝚛𝚒𝚖𝚘𝚜 𝚕𝚊 𝚖𝚊𝚜𝚊 𝚍𝚎 𝚏𝚘𝚛𝚖𝚊 𝚚𝚞𝚎 𝚗𝚘𝚜 𝚚𝚞𝚎𝚍𝚎 𝚞𝚗 𝚊𝚐𝚞𝚓𝚎𝚛𝚘 𝚋𝚒𝚎𝚗 𝚐𝚛𝚊𝚗𝚍𝚎. 𝙲𝚘𝚕𝚘𝚌𝚊𝚖𝚘𝚜 𝚕𝚊 𝚌𝚘𝚛𝚘𝚗𝚊 𝚜𝚘𝚋𝚛𝚎 𝚞𝚗𝚊 𝚋𝚊𝚗𝚍𝚎𝚓𝚊 𝚍𝚎 𝚑𝚘𝚛𝚗𝚘 𝚌𝚘𝚗 𝚙𝚊𝚙𝚎𝚕 𝚍𝚎 𝚑𝚘𝚛𝚗𝚎𝚊𝚛 𝚢 𝚍𝚎𝚓𝚊𝚖𝚘𝚜 𝚍𝚎 𝚗𝚞𝚎𝚟𝚘 𝚛𝚎𝚙𝚘𝚜𝚊𝚛 𝚑𝚊𝚜𝚝𝚊 𝚚𝚞𝚎 𝚍𝚘𝚋𝚕𝚎 𝚍𝚎 𝚗𝚞𝚎𝚟𝚘 𝚜𝚞 𝚟𝚘𝚕ú𝚖𝚎𝚗. 𝟷 𝚑𝚘𝚛𝚊 𝚊𝚙𝚛𝚘𝚡𝚒𝚖𝚊𝚍𝚊𝚖𝚎𝚗𝚝𝚎.

𝙿𝚊𝚜𝚘 𝟾

𝙿𝚛𝚎𝚌𝚊𝚕𝚎𝚗𝚝𝚊𝚖𝚘𝚜 𝚎𝚕 𝚑𝚘𝚛𝚗𝚘 𝚊 𝟷𝟾𝟶º 𝚢 𝚖𝚎𝚝𝚎𝚖𝚘𝚜 𝚕𝚊 𝚏𝚞𝚎𝚗𝚝𝚎 𝚌𝚘𝚗 𝚊𝚐𝚞𝚊 𝚎𝚗 𝚕𝚊 𝚙𝚊𝚛𝚝𝚎 𝚒𝚗𝚏𝚎𝚛𝚒𝚘𝚛 𝚍𝚎𝚕 𝚑𝚘𝚛𝚗𝚘.

𝙿𝚊𝚜𝚘 𝟿

𝙿𝚒𝚗𝚌𝚎𝚕𝚊𝚛 𝚌𝚘𝚗 𝚑𝚞𝚎𝚟𝚘 𝚢 𝚌𝚘𝚗 𝚕𝚊 𝚌𝚛𝚎𝚖𝚊 𝚑𝚊𝚌𝚎𝚛 𝚞𝚗 𝚣𝚒𝚐 𝚣𝚊𝚐 𝚙𝚘𝚛 𝚎𝚗𝚌𝚒𝚖𝚊 𝚌𝚘𝚗 𝚕𝚊 𝚌𝚛𝚎𝚖𝚊 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛𝚊 𝚘 𝚍𝚎 𝚕𝚊 𝚏𝚘𝚛𝚖𝚊 𝚚𝚞𝚎 𝚖á𝚜 𝚗𝚘𝚜 𝚐𝚞𝚜𝚝𝚎. 𝚢 𝚖𝚎𝚝𝚎𝚖𝚘𝚜 𝚊𝚕 𝚑𝚘𝚛𝚗𝚘.

𝙿𝚊𝚜𝚘 𝟷𝟶

𝙷𝚘𝚛𝚗𝚎𝚊𝚖𝚘𝚜 𝟸𝟶-𝟸𝟻 𝚖𝚒𝚗𝚞𝚝𝚘𝚜 𝚊 𝟷𝟾𝟶º. 𝚙𝚊𝚜𝚊𝚍𝚘 𝚎𝚕 𝚝𝚒𝚎𝚖𝚙𝚘 𝚌𝚘𝚖𝚙𝚛𝚘𝚋𝚊𝚖𝚘𝚜 𝚚𝚞𝚎 𝚎𝚜𝚝á 𝚋𝚒𝚎𝚗 𝚑𝚘𝚛𝚗𝚎𝚊𝚍𝚘 𝚙𝚒𝚗𝚌𝚑𝚊𝚗𝚍𝚘 𝚎𝚗 𝚎𝚕 𝚒𝚗𝚝𝚎𝚛𝚒𝚘𝚛 𝚌𝚘𝚗 𝚞𝚗𝚊 𝚋𝚛𝚘𝚌𝚑𝚎𝚝𝚊. 𝚂𝚒 𝚜𝚊𝚕𝚎 𝚕𝚒𝚖𝚙𝚒𝚊 𝚎𝚜 𝚚𝚞𝚎 𝚎𝚜𝚝á 𝚋𝚒𝚎𝚗 𝚑𝚎𝚌𝚑𝚊.

𝙿𝚊𝚜𝚘 𝟷𝟷

𝚂𝚊𝚌𝚊𝚖𝚘𝚜 𝚍𝚎𝚕 𝚑𝚘𝚛𝚗𝚘 𝚢 𝚍𝚎𝚓𝚊𝚖𝚘𝚜 𝚎𝚗𝚏𝚛𝚒𝚊𝚛 𝚜𝚘𝚋𝚛𝚎 𝚞𝚗𝚊 𝚛𝚎𝚓𝚒𝚕𝚕𝚊.

𝙾𝚙𝚌𝚒𝚘𝚗𝚊𝚕: 𝚁𝚎𝚕𝚕𝚎𝚗𝚊𝚛 𝚌𝚘𝚗 𝚎𝚕 𝚛𝚎𝚜𝚝𝚘 𝚍𝚎 𝚕𝚊 𝚌𝚛𝚎𝚖𝚊 𝚘 𝚗𝚊𝚝𝚊 𝚖𝚘𝚗𝚝𝚊𝚍𝚊 𝚢 𝚊𝚍𝚘𝚛𝚗𝚊𝚛.

*𝙲𝚘𝚗𝚐𝚎𝚕𝚊 𝚙𝚎𝚛𝚏𝚎𝚌𝚝𝚊𝚖𝚎𝚗𝚝𝚎 𝚑𝚘𝚛𝚗𝚎𝚊𝚍𝚊 𝚢 𝚛𝚎𝚕𝚕𝚎𝚗𝚊.