Heres my take on this... I will preface this by saying that: 1) at the moment George is the best shot in the world 2) he broke that clay a bloody long way off, a lot further than most will ever see Myself and a couple other guys have had a fair bit of experience shooting what you would call long birds. Not the kind of "long" stuff you see on sporting nowadays, but at ranges where you are specifically trying to see what a shotgun is capable of, and we have found the following (All this was backed up with a Guiness world record attempt at the Charley Mill charity shoot a few years back). Once you get to 80yards (YARDS, not paces. The two are very different!) 1oz of 7s start getting very patchy, both performance and energy wise. They will break past that, but very inconsistently. To get much past 90 you need big pellets, and enough of them to make a half workable pattern. At this range even the big bombs are inconsistent, and you do need a fair chunk of luck, who ever you are. This of course needs to be added to the fact that you are putting the shot on target which is not easy as we all know!At this range little things make a big difference; which way the clay is facing for example. The concave side facing the shooter is much easier to break with a single pellet strike than the convex side which can shrug them off.Distance wise, its rangefinder or nothing! I have seen crossers showing half face broken at over 100 paces pretty consistently, but 100yards in the real worl it looks a whole lot different! Also you need a trap throwing a vertical teal (chandelle trap etc) straight up, not angled towards the gun. Personally I think it would be a great side show at a shoot to have a topgun shootout like they have in Texas for the worlds, where the top X number of shooters all go head to head on the same bird at the same time, at measured distances, and have a three miss in a row and your out competition. Great for spectators and everyone can see whos doing what! For those of you who want to back my idea send an envelope full of cash to the pub and call me when your there! Bon fromage, Ed