I think the wisdom of crowds here will be “don’t do it” but worth an ask. Looking in my basement for a beer to enter into competition, and the best one is currently bottle-conditioned in 22s. How much of an idiot would I be to open a few and re-bottle into 12s for entry requirements?
I guess my big concerns are A) how do you keep it from getting oxidized? and B) how do you keep it from losing carbonation?
Get the beer really cold before transferring and enter it at the last moment so it’s guaranteed to be have been kept cold for the longest amount of time. You may be OK. I would say don’t bother because the feedback won’t be that helpful unless your beer has clear faults already.
I think in the end you will simply degrade the beer and whatever feedback you get will then be skewed anyways, drink it and enjoy it:)