| Рецепты | Реагенты | Улучшение навыков | Изготовлений |
|---|---|---|---|
| 205–235 | |||
| 160–190 | |||
| 180–210 | |||
| 185–215 | |||
| 180–210 | |||
| 170–200 | |||
| 185–215 | |||
| 165–195 | |||
| 155–185 | |||
| 240–270 | |||
| 230–260 | |||
| 275–305 | |||
| 270–300 | |||
| 230–260 | |||
| 260–290 | |||
| 255–285 | |||
| 265–295 | |||
| 205–235 | |||
| 245–275 | |||
| 150–180 | |||
| 20–25 | |||
| 20–25 | |||
| 310–325 | |||
| 310–325 | |||
| 260–290 | |||
| 255–285 | |||
| 295–325 | |||
| 260–290 | |||
| 245–275 | |||
| 275–305 | |||
| 280–310 | |||
| 220–250 | |||
| 220–250 | |||
| 195–195 | |||
| 240–240 | |||
| 185–215 | |||
| 250–280 | |||
| 145–145 | |||
| 230–260 | |||
| 130–130 | |||
| 80–80 | |||
| 105–105 | |||
| 130–130 | |||
| 80–80 | |||
| 105–105 | |||
| 130–130 | |||
| 80–80 | |||
| 105–105 |