Maybe it's just me but I don't see the point of using bad science and saying it is "good enough"
when it's completely wrong (CO2 blanket).
That's not how this works. If open to the atmosphere for transfer both ways once diffused the partial pressures and relative volumes of gasses will be the same as atmospheric the CO2 does not "stick around" in the fermenter and is not nearly enough to change the atmospheric partial pressures.
If transfer is only one way (like with the airlock) the CO2 also does not stay in the fermenter air space. As the temperature drops the CO2 in contact with the beer will be absorbed into solution until the point that the beer is saturated at the partial pressure of CO2 @ temp (similiar to force carb). Unlike CO2, which has a saturation point dependent on temp and pressure , the dissolved O2 in the beer does not remain O2 but chemically bonds and changes molecules in the beer allowing more O2 to be absorbed. Because of this contact time with O2 is important as well as the O2 present. Eventually yes as new air continues to enter the fermenter the mass ratios will change as the gas that remains in the headspace is stripped of soluble gasses (however soluble gases include O2), eventually given enough time the headspace should be only insoluble gases with all the soluble gases absorbed into the beer.
For reference,
Roughly 1ml of air in a 300ml bottle will give an oxygen content of 1ppm, which is probably enough to oxidize all the reductones present in a light lager beer. [Brewing Science and practice] converting and expanding to batch size, this is equivalent to ~4 cubic inches of air for a 5 gallon batch.
I understand simplifying process and working around equipment. However, I don't understand not following best practices, especially when cheap engenius solutions like day_trippr's exist, because it's "good enough" and will get drunk long before it starts to taste too stale. Before adopting positive pressure cold crashing many of my hoppy beers would change taste before they were finished.....However, I do have a multi tap system and some kegs have hung around for many months.