You definitely pitched too warm by 15-20 degrees. With such a hot pitch it's no surprise that fermentation ran away and finished (nearly finished) in such a short time. I don't think your batch would have "stuck" with such warm temps. I think you'd have to run up above 105F or so for that to happen. Because of your hot fermentation, you're likely to get some off-flavors and/or hot alcohols. Not much you can do about that with this batch; just don't make the same hot pitching mistake on future batches.
Pitching more yeast was probably just a waste of money considering that most of the sugars were already fermented and what remained was probably not enough for the new yeast to get going with.
Generally speaking, shaking an already fermenting fermenter (i.e. adding oxygen) is a big no-no as you're only likely to accomplish oxidizing your beer by doing so. Too late now, but another thing to remember for future batches.
Give this batch a few weeks in the primary fermenter. By leaving it in the primary fermenter, and leaving it sealed, you give the yeast a chance to help clean up any off-characteristics they may have imparted. Usually about 3 weeks is what's recommended for fermentations that didn't go quite as expected. After three weeks, get a gravity reading. Then check again three days later and make sure they're identical. If they are and the gravity is under ....say.... 1.021 then go ahead and bottle it up. Lastly, you'll want to give this batch a fair amount of time in the bottle to condition and continue cleaning up. It may never taste as you hoped it would but the more time you give a bad batch the better it will become with the obvious exception of an infected batch which will just get worse over time.
MOST IMPORTANTLY: Don't give up if this batch doesn't meet your expectations. Do some reading on people general processes of fermentation. The biggest flavor enhancements you can give your beer is pitching sufficient yeast and fermenting at appropriate temperatures.
