Q$2$: A product development team has developed a new sauce. Benchtop rheological tests have proven that the product will break up if the viscosity falls below $322$mPa$-s.$ The rheological tests were performed at room temperature and produced the following model:

$=13\mathrm{.}4{}^{0\mathrm{.}4}$ where the stress is in $Pa$ and the shear rate is in $\frac{1}{s}.$

What shear rate will produce the limiting viscosity?