Understand the failure.
Verify the repair.
Small, reproducible software failures. The broken implementation, the fix that didn’t work, and the one that passed—preserved together.
Explore the cases ↓How results are verified ↗WHAT THE ARCHIVE CONTAINS
100840 executable cases. 20168 are open.
Every case records the implementation that fails, the fix that did not work, and the repair that passed its checks—with recorded outputs and source hashes. This release adds 100840 cases across 20168 failure mechanisms and 254 domains.
The open tier gives you the failure and the unsuccessful fix for one case in every mechanism. The remaining 80672 cases, 5 variants per mechanism, are member-only: the verified repair, its recorded checks, and the full fixture suite are held in the member archive. Read the methodology ↗
A RECORD OF WHAT WENT WRONG
Browse the archive / 100840
Volume-to-mass ingredient converter: tablespoons per cup · case 01
Two tablespoons of butter convert to 38 g instead of 28 g.
Volume-to-mass ingredient converter: tablespoons per cup · case 02
Two tablespoons of butter convert to 38 g instead of 28 g.
Volume-to-mass ingredient converter: tablespoons per cup · case 03
Two tablespoons of butter convert to 38 g instead of 28 g.
Volume-to-mass ingredient converter: tablespoons per cup · case 04
Two tablespoons of butter convert to 38 g instead of 28 g.
Volume-to-mass ingredient converter: tablespoons per cup · case 05
Two tablespoons of butter convert to 38 g instead of 28 g.
Volume-to-mass ingredient converter: spoon-to-cup direction · case 01
One teaspoon of sugar converts to 9600 g.
Volume-to-mass ingredient converter: spoon-to-cup direction · case 02
One teaspoon of sugar converts to 9600 g.
Volume-to-mass ingredient converter: spoon-to-cup direction · case 03
One teaspoon of sugar converts to 9600 g.
Volume-to-mass ingredient converter: spoon-to-cup direction · case 04
One teaspoon of sugar converts to 9600 g.
Volume-to-mass ingredient converter: spoon-to-cup direction · case 05
One teaspoon of sugar converts to 9600 g.
Volume-to-mass ingredient converter: ingredient name normalization · case 01
"Flour" is rejected as an unknown ingredient.
Volume-to-mass ingredient converter: ingredient name normalization · case 02
"Flour" is rejected as an unknown ingredient.
Volume-to-mass ingredient converter: ingredient name normalization · case 03
"Flour" is rejected as an unknown ingredient.
Volume-to-mass ingredient converter: ingredient name normalization · case 04
"Flour" is rejected as an unknown ingredient.
Volume-to-mass ingredient converter: ingredient name normalization · case 05
"Flour" is rejected as an unknown ingredient.
Volume-to-mass ingredient converter: packed brown sugar density · case 01
Loosely measured brown sugar converts at the packed density of 213 g per cup.
Volume-to-mass ingredient converter: packed brown sugar density · case 02
Loosely measured brown sugar converts at the packed density of 213 g per cup.
Volume-to-mass ingredient converter: packed brown sugar density · case 03
Loosely measured brown sugar converts at the packed density of 213 g per cup.
Volume-to-mass ingredient converter: packed brown sugar density · case 04
Loosely measured brown sugar converts at the packed density of 213 g per cup.
Volume-to-mass ingredient converter: packed brown sugar density · case 05
Loosely measured brown sugar converts at the packed density of 213 g per cup.
Volume-to-mass ingredient converter: small-mass decimal threshold · case 01
7.5 g of flour prints "8 g" and exactly 10 g prints "10.0 g" under the attempted fix.
Volume-to-mass ingredient converter: small-mass decimal threshold · case 02
7.5 g of flour prints "8 g" and exactly 10 g prints "10.0 g" under the attempted fix.
Volume-to-mass ingredient converter: small-mass decimal threshold · case 03
7.5 g of flour prints "8 g" and exactly 10 g prints "10.0 g" under the attempted fix.
Volume-to-mass ingredient converter: small-mass decimal threshold · case 04
7.5 g of flour prints "8 g" and exactly 10 g prints "10.0 g" under the attempted fix.
Volume-to-mass ingredient converter: small-mass decimal threshold · case 05
7.5 g of flour prints "8 g" and exactly 10 g prints "10.0 g" under the attempted fix.
Volume-to-mass ingredient converter: millilitres per cup · case 01
250 ml of water converts to 236 g instead of 249 g.
Volume-to-mass ingredient converter: millilitres per cup · case 02
250 ml of water converts to 236 g instead of 249 g.
Volume-to-mass ingredient converter: millilitres per cup · case 03
250 ml of water converts to 236 g instead of 249 g.
Volume-to-mass ingredient converter: millilitres per cup · case 04
250 ml of water converts to 236 g instead of 249 g.
Volume-to-mass ingredient converter: millilitres per cup · case 05
250 ml of water converts to 236 g instead of 249 g.
Baker's percentage calculator: multiple flour basis · case 01
A 400 g bread flour + 100 g rye formula reports 87.5% hydration for 350 g water instead of 70%.
Baker's percentage calculator: multiple flour basis · case 02
A 400 g bread flour + 100 g rye formula reports 87.5% hydration for 350 g water instead of 70%.
Baker's percentage calculator: multiple flour basis · case 03
A 400 g bread flour + 100 g rye formula reports 87.5% hydration for 350 g water instead of 70%.
Baker's percentage calculator: multiple flour basis · case 04
A 400 g bread flour + 100 g rye formula reports 87.5% hydration for 350 g water instead of 70%.
Baker's percentage calculator: multiple flour basis · case 05
A 400 g bread flour + 100 g rye formula reports 87.5% hydration for 350 g water instead of 70%.
Baker's percentage calculator: starter flour share · case 01
Adding 100 g of levain raises every percentage because its flour is ignored.
Baker's percentage calculator: starter flour share · case 02
Adding 100 g of levain raises every percentage because its flour is ignored.
Baker's percentage calculator: starter flour share · case 03
Adding 100 g of levain raises every percentage because its flour is ignored.
Baker's percentage calculator: starter flour share · case 04
Adding 100 g of levain raises every percentage because its flour is ignored.
Baker's percentage calculator: starter flour share · case 05
Adding 100 g of levain raises every percentage because its flour is ignored.
Baker's percentage calculator: starter water share · case 01
Levain doughs report hydration several points low.
Baker's percentage calculator: starter water share · case 02
Levain doughs report hydration several points low.
Baker's percentage calculator: starter water share · case 03
Levain doughs report hydration several points low.
Baker's percentage calculator: starter water share · case 04
Levain doughs report hydration several points low.
Baker's percentage calculator: starter water share · case 05
Levain doughs report hydration several points low.
Baker's percentage calculator: milk water content · case 01
Milk-based doughs report hydration as if milk were pure water.
Baker's percentage calculator: milk water content · case 02
Milk-based doughs report hydration as if milk were pure water.
Baker's percentage calculator: milk water content · case 03
Milk-based doughs report hydration as if milk were pure water.
Baker's percentage calculator: milk water content · case 04
Milk-based doughs report hydration as if milk were pure water.
Baker's percentage calculator: milk water content · case 05
Milk-based doughs report hydration as if milk were pure water.
Baker's percentage calculator: egg water content · case 01
Enriched doughs with eggs show too low a hydration.
Baker's percentage calculator: egg water content · case 02
Enriched doughs with eggs show too low a hydration.
Baker's percentage calculator: egg water content · case 03
Enriched doughs with eggs show too low a hydration.
Baker's percentage calculator: egg water content · case 04
Enriched doughs with eggs show too low a hydration.
Baker's percentage calculator: egg water content · case 05
Enriched doughs with eggs show too low a hydration.
Cooked-yield nutrition per serving: energy under moisture loss · case 01
A roast that loses 25% water appears to lose 25% of its calories per serving.
Cooked-yield nutrition per serving: energy under moisture loss · case 02
A roast that loses 25% water appears to lose 25% of its calories per serving.
Cooked-yield nutrition per serving: energy under moisture loss · case 03
A roast that loses 25% water appears to lose 25% of its calories per serving.
Cooked-yield nutrition per serving: energy under moisture loss · case 04
A roast that loses 25% water appears to lose 25% of its calories per serving.
Cooked-yield nutrition per serving: energy under moisture loss · case 05
A roast that loses 25% water appears to lose 25% of its calories per serving.
Cooked-yield nutrition per serving: per-100 g cooked basis · case 01
Energy density of a reduced stew matches the raw ingredients instead of the concentrated dish.
Cooked-yield nutrition per serving: per-100 g cooked basis · case 02
Energy density of a reduced stew matches the raw ingredients instead of the concentrated dish.
Cooked-yield nutrition per serving: per-100 g cooked basis · case 03
Energy density of a reduced stew matches the raw ingredients instead of the concentrated dish.
Cooked-yield nutrition per serving: per-100 g cooked basis · case 04
Energy density of a reduced stew matches the raw ingredients instead of the concentrated dish.
Cooked-yield nutrition per serving: per-100 g cooked basis · case 05
Energy density of a reduced stew matches the raw ingredients instead of the concentrated dish.
Cooked-yield nutrition per serving: marinade retention · case 01
A soy marinade adds its entire sodium load to the chicken it was poured off.
Cooked-yield nutrition per serving: marinade retention · case 02
A soy marinade adds its entire sodium load to the chicken it was poured off.
Cooked-yield nutrition per serving: marinade retention · case 03
A soy marinade adds its entire sodium load to the chicken it was poured off.
Cooked-yield nutrition per serving: marinade retention · case 04
A soy marinade adds its entire sodium load to the chicken it was poured off.
Cooked-yield nutrition per serving: marinade retention · case 05
A soy marinade adds its entire sodium load to the chicken it was poured off.
Cooked-yield nutrition per serving: discarded aromatics · case 01
A bay leaf removed before serving still adds weight and calories.
Cooked-yield nutrition per serving: discarded aromatics · case 02
A bay leaf removed before serving still adds weight and calories.
Cooked-yield nutrition per serving: discarded aromatics · case 03
A bay leaf removed before serving still adds weight and calories.
Cooked-yield nutrition per serving: discarded aromatics · case 04
A bay leaf removed before serving still adds weight and calories.
Cooked-yield nutrition per serving: discarded aromatics · case 05
A bay leaf removed before serving still adds weight and calories.
Cooked-yield nutrition per serving: serving weight rounding · case 01
A 337.5 g serving prints as 337 g.
Cooked-yield nutrition per serving: serving weight rounding · case 02
A 337.5 g serving prints as 337 g.
Cooked-yield nutrition per serving: serving weight rounding · case 03
A 337.5 g serving prints as 337 g.
Cooked-yield nutrition per serving: serving weight rounding · case 04
A 337.5 g serving prints as 337 g.
Cooked-yield nutrition per serving: serving weight rounding · case 05
A 337.5 g serving prints as 337 g.
Atwater energy calculator: fiber subtraction · case 01
High-fiber breads are credited 6 kcal per gram of fiber.
Atwater energy calculator: fiber subtraction · case 02
High-fiber breads are credited 6 kcal per gram of fiber.
Atwater energy calculator: fiber subtraction · case 03
High-fiber breads are credited 6 kcal per gram of fiber.
Atwater energy calculator: fiber subtraction · case 04
High-fiber breads are credited 6 kcal per gram of fiber.
Atwater energy calculator: fiber subtraction · case 05
High-fiber breads are credited 6 kcal per gram of fiber.
Atwater energy calculator: available carb floor · case 01
Products whose fiber exceeds listed carbohydrate get negative carbohydrate energy.
Atwater energy calculator: available carb floor · case 02
Products whose fiber exceeds listed carbohydrate get negative carbohydrate energy.
Atwater energy calculator: available carb floor · case 03
Products whose fiber exceeds listed carbohydrate get negative carbohydrate energy.
Atwater energy calculator: available carb floor · case 04
Products whose fiber exceeds listed carbohydrate get negative carbohydrate energy.
Atwater energy calculator: available carb floor · case 05
Products whose fiber exceeds listed carbohydrate get negative carbohydrate energy.
Atwater energy calculator: fiber energy factor · case 01
Fiber contributes nothing to energy.
Atwater energy calculator: fiber energy factor · case 02
Fiber contributes nothing to energy.
Atwater energy calculator: fiber energy factor · case 03
Fiber contributes nothing to energy.
Atwater energy calculator: fiber energy factor · case 04
Fiber contributes nothing to energy.
Atwater energy calculator: fiber energy factor · case 05
Fiber contributes nothing to energy.
Atwater energy calculator: kilojoule rounding stage · case 01
kJ disagrees with the exact energy because it is converted from the rounded kcal.
Atwater energy calculator: kilojoule rounding stage · case 02
kJ disagrees with the exact energy because it is converted from the rounded kcal.
Atwater energy calculator: kilojoule rounding stage · case 03
kJ disagrees with the exact energy because it is converted from the rounded kcal.
Atwater energy calculator: kilojoule rounding stage · case 04
kJ disagrees with the exact energy because it is converted from the rounded kcal.
Atwater energy calculator: kilojoule rounding stage · case 05
kJ disagrees with the exact energy because it is converted from the rounded kcal.
INSPECTABLE BY DESIGN
Every result has a runnable source.
Runnable implementations with recorded outputs, source hashes, and explicit contracts. Related variants share a failure mechanism and belong together in evaluation splits.
Read the methodology ↗