How does sourdough work?

Question regarding sourdough...

It is my understanding that wild-type yeast strains are region-specific. So a sourdough starter created in the Bronx would have a different array of critters than a starter created in Phoenix. This difference can (does?) result in a different flavor profile across the sourdough baked goods.

Hypothetically, I take an established Bronx sourdough and move it to Phoenix. I then use it regularly for two years (arbitrarily). Is it now repopulated with Phoenix yeast? Does it stay a Bronx sourdough because there is such a high concentration of Bronx yeast to begin with? Is there a rate associated with the turnover? Does it become a hybrid or something?

I'm very curious how this works. Thanks!