sᴄᴀʟɪ ʙʀᴇᴀᴅ

𝘚𝘤𝘢𝘭𝘪 𝘣𝘳𝘦𝘢𝘥 

𝘗𝘢𝘯 𝘥𝘦 𝘰𝘳𝘪𝘨𝘦𝘯 𝘪𝘵𝘢𝘭𝘪𝘢𝘯𝘰 𝘴𝘦 𝘤𝘢𝘳𝘢𝘤𝘵𝘦𝘳𝘪𝘻𝘢 𝘱𝘰𝘳 𝘴𝘦𝘳 𝘵𝘳𝘦𝘯𝘻𝘢𝘥𝘰 𝘺 𝘵𝘦𝘯𝘦𝘳 𝘦𝘯𝘤𝘪𝘮𝘢 𝘢𝘫𝘰𝘯𝘫𝘰𝘭í

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘦𝘴

250 𝘨𝘳𝘴 𝘥𝘦 𝘩𝘢𝘳𝘪𝘯𝘢

4 𝘨𝘳𝘴 𝘥𝘦 𝘢𝘻ú𝘤𝘢𝘳

3 𝘨𝘳𝘴 𝘥𝘦 𝘴𝘢𝘭

6 𝘨𝘳𝘴 𝘥𝘦 𝘭𝘦𝘷𝘢𝘥𝘶𝘳𝘢 𝘪𝘯𝘴𝘵𝘢𝘯𝘵á𝘯𝘦𝘢

17 𝘨𝘳𝘴 𝘥𝘦 𝘭𝘦𝘤𝘩𝘦 𝘦𝘯 𝘱𝘰𝘭𝘷𝘰

1/2 𝘵𝘢𝘻𝘢 𝘥𝘦 𝘢𝘨𝘶𝘢 𝘵𝘪𝘣𝘪𝘢

2 𝘤𝘥𝘢𝘴 𝘥𝘦 𝘢𝘤𝘦𝘪𝘵𝘦 𝘥𝘦 𝘰𝘭𝘪𝘷𝘢

𝘈𝘫𝘰𝘯𝘫𝘰𝘭í 𝘱𝘢𝘳𝘢 𝘤𝘶𝘣𝘳𝘪𝘳

ᴘʀᴏᴄᴇᴅɪᴍɪᴇɴᴛᴏ

𝘌𝘯 𝘶𝘯 𝘳𝘦𝘤𝘪𝘱𝘪𝘦𝘯𝘵𝘦 𝘢𝘨𝘳𝘦𝘨𝘢𝘮𝘰𝘴 𝘩𝘢𝘳𝘪𝘯𝘢, 𝘴𝘢𝘭, 𝘢𝘻𝘶𝘤𝘢𝘳 𝘺 𝘭𝘦𝘤𝘩𝘦 𝘦𝘯 𝘱𝘰𝘭𝘷𝘰 𝘮𝘦𝘻𝘤𝘭𝘢𝘮𝘰𝘴 𝘣𝘪𝘦𝘯 𝘺 𝘢𝘨𝘳𝘦𝘨𝘢𝘮𝘰𝘴 𝘭𝘢 𝘭𝘦𝘷𝘢𝘥𝘶𝘳𝘢 𝘢ñ𝘢𝘥𝘪𝘮𝘰𝘴 𝘦𝘭 𝘢𝘨𝘶𝘢 𝘵𝘪𝘣𝘪𝘢 𝘮𝘦𝘻𝘤𝘭𝘢𝘮𝘰𝘴 𝘮𝘶𝘺 𝘣𝘪𝘦𝘯 𝘺 𝘦𝘮𝘱𝘦𝘻𝘢𝘮𝘰𝘴 𝘢 𝘢𝘮𝘢𝘴𝘢𝘳 𝘢𝘱𝘳𝘰𝘹𝘪𝘮𝘢𝘥𝘢𝘮𝘦𝘯𝘵𝘦 𝘱𝘰𝘳 8 𝘮𝘪𝘯𝘶𝘵𝘰𝘴 𝘤𝘶𝘢𝘯𝘥𝘰 𝘭𝘢 𝘮𝘢𝘴𝘢 𝘯𝘰 𝘴𝘦 𝘴𝘪𝘦𝘯𝘵𝘢 𝘱𝘦𝘨𝘢𝘫𝘰𝘴𝘢 𝘭𝘦 𝘢𝘨𝘳𝘦𝘨𝘢𝘮𝘰𝘴 𝘦𝘭 𝘢𝘤𝘦𝘪𝘵𝘦 𝘥𝘦 𝘰𝘭𝘪𝘷ᴀ 𝘺 𝘤𝘰𝘯𝘵𝘪𝘯𝘶𝘢𝘮𝘰𝘴 𝘢𝘮𝘢𝘴𝘢𝘯𝘥𝘰 𝘩𝘢𝘴𝘵𝘢 𝘲𝘶𝘦 𝘭𝘢 𝘮𝘢𝘴𝘢 𝘦𝘴𝘵é 𝘴𝘶𝘢𝘷𝘦 𝘺 𝘯𝘢𝘥𝘢 𝘱𝘦𝘨𝘢𝘫𝘰𝘴𝘢. 

𝘚𝘦 𝘤𝘶𝘣𝘳𝘦 𝘤𝘰𝘯 𝘶𝘯 𝘵𝘳𝘢𝘱𝘰 𝘱𝘰𝘳 35 𝘢 1 𝘩𝘰𝘳𝘢 ó 𝘩𝘢𝘴𝘵𝘢 𝘲𝘶𝘦 𝘥𝘰𝘣𝘭𝘦 𝘴𝘶 𝘵𝘢𝘮𝘢ñ𝘰.

𝘗𝘢𝘴𝘢𝘥𝘰 𝘦𝘴𝘦 𝘵𝘪𝘦𝘮𝘱𝘰 𝘱𝘰𝘯𝘤𝘩𝘢𝘮𝘰𝘴 𝘭𝘢 𝘮𝘢𝘴𝘢 𝘺 𝘭𝘢 𝘱𝘦𝘴𝘢𝘮𝘰𝘴 𝘥𝘪𝘷𝘪𝘥𝘪𝘮𝘰𝘴 𝘴𝘶 𝘱𝘦𝘴𝘰 𝘦𝘯 3 𝘺 𝘩𝘢𝘤𝘦𝘮𝘰𝘴 𝘭𝘢𝘴 𝘣𝘰𝘭𝘢𝘴 𝘥𝘦𝘭 𝘵𝘢𝘮𝘢ñ𝘰 𝘲𝘶𝘦 𝘯𝘰𝘴 𝘥𝘪𝘰 𝘦𝘭 𝘳𝘦𝘴𝘶𝘭𝘵𝘢𝘥𝘰.

𝘊𝘰𝘯 𝘶𝘯 𝘳𝘰𝘥𝘪𝘭𝘭𝘰 𝘦𝘹𝘵𝘦𝘯𝘥𝘦𝘮𝘰𝘴 𝘭𝘢𝘴 𝘣𝘰𝘭𝘢𝘴 𝘺 𝘭𝘢𝘴 𝘦𝘯𝘳𝘰𝘭𝘭𝘢𝘮𝘰𝘴 𝘺 𝘤𝘦𝘳𝘳𝘢𝘮𝘰𝘴 𝘭𝘰𝘴 𝘦𝘹𝘵𝘳𝘦𝘮𝘰𝘴 𝘭𝘰 𝘮𝘪𝘴𝘮𝘰 𝘷𝘢𝘮𝘰𝘴 𝘩𝘢𝘤𝘦𝘳 𝘤𝘰𝘯 𝘭𝘢𝘴 𝘳𝘦𝘴𝘵𝘢𝘯𝘵𝘦𝘴 𝘥𝘦𝘣𝘦𝘯 𝘲𝘶𝘦𝘥𝘢𝘳 𝘥𝘦𝘭 𝘮𝘪𝘴𝘮𝘰 𝘵𝘢𝘮𝘢ñ𝘰 𝘺 𝘨𝘳𝘰𝘴𝘰𝘳 𝘴𝘦 𝘶𝘯𝘦𝘯 𝘥𝘦 𝘶𝘯 𝘦𝘹𝘵𝘳𝘦𝘮𝘰 𝘠 𝘵𝘳𝘦𝘯𝘻𝘢𝘮𝘰𝘴 𝘢𝘭 𝘧𝘪𝘯𝘢𝘭𝘪𝘻𝘢 𝘣𝘢𝘳𝘯𝘪𝘻𝘢𝘮𝘰𝘴 𝘤𝘰𝘯 𝘶𝘯 𝘱𝘰𝘤𝘰 𝘥𝘦 𝘢𝘨𝘶𝘢 ó 𝘭𝘦𝘤𝘩𝘦 𝘦𝘴𝘱𝘰𝘭𝘷𝘰𝘳𝘦𝘢𝘮𝘰𝘴 𝘢𝘫𝘰𝘯𝘫𝘰𝘭í 𝘥𝘦𝘫𝘢𝘮𝘰𝘴 𝘳𝘦𝘱𝘰𝘴𝘢𝘳 𝘶𝘯𝘰𝘴 15 𝘮𝘪𝘯𝘶𝘵𝘰𝘴

𝘌𝘭 𝘩𝘰𝘳𝘯𝘰 𝘥𝘦𝘣𝘦 𝘦𝘴𝘵𝘢𝘳 𝘱𝘳𝘦𝘤𝘢𝘭𝘦𝘯𝘵𝘢𝘥𝘰 𝘢 180 𝘨𝘳𝘢𝘥𝘰𝘴 𝘤𝘦𝘯𝘵í𝘨𝘳𝘢𝘥𝘰𝘴 𝘺 𝘩𝘰𝘳𝘯𝘦𝘢𝘮𝘰𝘴 𝘱𝘰𝘳 30  𝘮𝘪𝘯𝘶𝘵𝘰𝘴

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