| Рецепты | Реагенты | Улучшение навыков | Изготовлений |
|---|---|---|---|
| 75–95 | |||
| 135–165 | |||
| 135–165 | |||
| 140–170 | |||
| 155–180 | |||
| 130–160 | |||
| 175–185 | |||
| 155–180 | |||
| 175–185 | |||
| 175–185 | |||
| 320–340 | |||
| 200–225 | |||
| 210–230 | |||
| 185–210 | |||
| 190–215 | |||
| 130–160 | |||
| 155–185 | |||
| 135–165 | |||
| 135–165 | |||
| 140–170 | |||
| 320–340 | |||
| 40–40 | |||
| 320–340 | |||
| 325–350 | |||
| 235–260 | |||
| 320–340 | |||
| 85–125 | |||
| 245–265 | |||
| 245–265 | |||
| 275–295 | |||
| 250–270 | |||
| 270–290 | |||
| 270–290 | |||
| 260–285 | |||
| 275–295 | |||
| 295–315 | |||
| 280–305 | |||
| 270–290 | |||
| 320–340 | |||
| 240–260 | |||
| 260–285 | |||
| 220–240 | |||
| 180–185 | |||
| 175–195 | |||
| 115–145 | |||
| 85–125 | |||
| 130–130 | |||
| 100–100 |