1 - No way to tell
2 - Never done it
3 - Different strains of lb will produce different acids and/or alcohols at different temps at different rates resulting in different flavors depending on your feeding/fermentation/proofing protocol. The amount of starter is also a big factor. There are some pretty subtle and complex flavors coming out of this process. After several years, I'm still playing around with this, but the foundation of my technique involves a 48-hour 62F fermentation/proof. The dough passes through other temps also, but I'm still working on optimizing those for the best flavor, not necessarily the most flavor.