All I know is the higher the amount of protein, the more elasticity it will have. As you knead it glutenin and gliadin ( the 2 molecules that make up gluten) form tiny cross liked nets and make a spider web like structure. This gives your baked good elasticity. If you made a pizza dough for example, and added the water with yeast CO2 will be formed and is trapped in these little holes of the network. Obviously the stabilization comes from baking which heats your dough up and heated proteins result in coagulation, and it's now a bread. Now, understanding this lets you pick what you'd like your flour to do. For what you're making(bagels, pizzas, focaccia etc.) I would say buy a bag, and test the same recipe out for lets say, bagels, just use different flours. Make one with whatever flour you usually use, then one with King Arthur flour, and then if you want even make a 3rd batch with another flour. Write down your results, and decide if it made a difference. Also, do it with more than one baked good so you can see if it's good some things like pizza for example, but doesn't help for focaccia's.
I hoped it helped