Scoring at Augusta lower than it has ever been
AUGUSTA—The thought earlier in the week was that warm, dry weather could lead to some high scores at Augusta National as the Masters progressed.
So much for that.
The average score on Saturday was 70.63, the lowest for a third round in tournament history. That’s why Rory McIlroy managed to fritter away a six-stroke lead despite only shooting one-over-par for the day. Cameron Young caught him with a 65. Scottie Scheffler also shot 65 after only McIlroy had gone that low through the first two days.
“The course is gettable,” Russell Henley said after shooting a 66.
Fifth time in last 50 years
Patrick Cantlay also shot 66 after a 77 and a 67 the first two days. He became the fifth player in the last 50 years to post back-to-back bogey-free rounds at one Masters.
The average score has decreased each round, from 74.65 to 72.85 to 70.63. The previous low for a third round was 70.77 in 2019.
“I expected to see it a little bit different than what I saw today,” Jason Day said after a 68 that left him three shots behind the leaders. “I mean, you were hitting shots in there that were spinning. Typically, sometimes you get to, you know, Saturday at Augusta and they’re bouncing. It’s really difficult to hold some shots.
“So I thought the green speeds were lovely. I thought the green firmness was great,” he went on. “It was very fair and I think that’s why you’re seeing a lot of, like, decent scores out there, which brings in a lot of the crowd.”
Distance boost
Justin Rose, who is tied with Day for fifth after shooting 69, felt the firmness was giving players a needed boost in distance.
“It’s playing a bit shorter because it’s firm. So if you are really on your game, there’s a few more short irons and the greens are just playable enough where with a 9-iron and a wedge, you can control your ball into certain pin locations,” Rose said. “If it was playing as long as it normally is with the greens the way they are, that would be a pretty unplayable test to golf. I think what we’re gaining off the tee is offsetting a little bit the firmness of the greens.”
