www.icy-veins.com Associate Game Director Explains Why Adding Stash Tabs Is Complicated - Icy Veins
Blizzard explain why adding more space to the stash isn't a trivial matter and how the stash and player interaction systems are connected.
Hey Folks!
I've escaped Reddit and fled to the fediverse (and trying really hard to not look back).
My interests are all over with a small subset being:
- Programming Language Design
- Rust
- Clojure
- Game Dev
- Cooking
- Baking (especially bread)
- Gaming
Posts
4
Comments
8
Joined
2 yr. ago
Exactly this. Technical literacy in zoomers and Gen next is going to be worse than boomers.
Everything is fast and all the details of the technology are hidden from them
That being said I'm sure they will use technology in mind blowing ways. But have not idea how it works.
And they have enough examples of other arpgs to know stash tabs matter. PoE for example you need tons of tabs and can buy more (not at all saying D4 should do that).
Ain't that the truth 😂
I was thinking the same thing....
More stash == performance issues
Turns out they can't easily add more stash tabs as the game pulls the entire stash for every person you encounter. This leads to memory and performance issues. They need to fix this before they can add more stash tabs.
Thanks! I'm thinking of playing the nonary games next
My first was doki doki literature club! Now I'm on the hunt for recommendations, preferably on the xbox
Brings a new meaning to #donglelife
Nailed it 😁 Thanks!
Why can't I imprint this?
When I try to imprint on this item it says this item cannot have aspect imprinted on it... Does anyone know why? I have the mats and gold?
www.acouplecooks.com French Gimlet
A French gimlet is a sophisticated take on the classic! Three ingredients (St Germain, lime and gin) combine make a refreshing and chic cocktail. Here's a
This has been a real hit lately. I usually make two at a time and use:
- 4 oz gin
- 3 oz St Germain
- juice of one lime
Shake and strain into cold glasses
My bake from the weekend!
I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%