| Рецепты | Реагенты | Улучшение навыков | Изготовлений |
|---|---|---|---|
| 315–345 | |||
| 315–345 | |||
| 320–330 | |||
| 125–155 | |||
| 310–340 | |||
| 195–195 | |||
| 240–240 | |||
| 185–215 | |||
| 250–280 | |||
| 145–145 | |||
| 230–260 | |||
| 285–295 | |||
| 105–140 | |||
| 90–110 | |||
| 115–150 | |||
| 165–175 | |||
| 60–95 | |||
| 65–100 | |||
| 150–180 | |||
| 160–190 | |||
| 165–195 | |||
| 250–255 | |||
| 100–135 | |||
| 90–125 | |||
| 85–120 | |||
| 320–330 | |||
| 140–170 | |||
| 70–105 | |||
| 50–85 | |||
| 105–140 | |||
| 85–120 | |||
| 110–145 | |||
| 200–220 | |||
| 185–215 | |||
| 295–325 | |||
| 170–200 | |||
| 170–200 | |||
| 195–205 | |||
| 315–345 | |||
| 320–330 | |||
| 130–160 | |||
| 30–65 | |||
| 50–85 | |||
| 65–100 | |||
| 35–60 | |||
| 30–65 | |||
| 170–200 | |||