With pretty much any "normal" beer wort, and assuming ABV limits aren't reached, a more attenuative* yeast strain will attenuate more than a less attenuative strain. Yes, the sugar/dextrin profile of the wort is very important in regard to what each of those strains will do, but the more attenuative strain will win out if the same wort is used. The reason is Maltotriose. Every (normal) wort has some. And each strain differs in its ability (or propensity, if you prefer) to use Maltotiose. A few can't use it at all, but the vast majority will use
some of it. How much of it they will use is strain dependent. Variable use of Maltotriose is by far the main driver of differences in yeast strains' attenuation.
*When I say "more attenuative yeast strain," I don't necessarily mean the yeast manufacturers' website published attenuation ranges. Many years ago, Greg Doss tested the attenuation of all/most of Wyeast's strains using a "standard" wort.
Exploring Attenuation.
ETA: A C&P from an olde post:
A little more detail on fermentability of various sugars/dextrins:
- Glucose, a monosaccharide sugar that all brewer's Sacch yeast strains can use
- Fructose, a monosaccharide sugar that all brewer's Sacch yeast strains can use
- Sucrose, a disaccharide sugar that all brewer's Sacch yeast strains can use
- Maltose, a disaccharide sugar that virtually all brewer's Sacch yeast strains can use
- Maltotriose, a trisaccharide sugar that
almost all brewer's Sacch yeast strains can use, but to varying degrees by strain
- Higher Dextrins, a group of low-ish weight carbs that are more complex than sugars and that most brewer's Sacch yeast strains
cannot use (but some, i.e. "diastaticus" strains can use)