The short answer is just no, because you can't really say any kind of burr is better than the others in absolute terms.
Flat burrs tend to produce more uniform grounds and some prefer this profile for pour over, while conical burrs tend to produce more fines and some prefer this profile for espresso, but there's no way to objectively say any of these is the better one. Also, the burr shape is just one of the many factors of the grinder design and operation that affects the output particle distribution. Just the burr design alone won't reliably predict the ground coffee profile.
So whatever a ghost burr could be, the answer was destined to be no, they are not "better". With that in mind, we can still talk about what a ghost burr can do differently and why someone would choose one.
What is it and why try one?
A ghost burr is kind of an obscure classification because there aren't many of those around and, to be fair, they aren't that much different from regular flat burrs. People tend to define a ghost burr as a flat burr that has its blades very protruded and following a "teeth" pattern, as if the goal was to crush the beans instead of cutting them.
For example, you can compare the "teeth" of a Fuji Royal ghost burr versus a regular bladed flat burr:
The different geometry has a few implications. Because the teeth are so tall, you can't really put the base of the burrs too close, so these burrs are usually incapable of providing fine ground enough for espresso. They are mostly for pour-over coarse grinds and above. As for uniformity, it is kind of hard to say in absolute terms if a ghost burr produces more uniform particles than a flat burr because the grinder RPM plays a major role on this as well, plus other factors like retention and popcorning and so on.
The only safe conclusion is that the particle size distribution produced by a ghost burr is slightly different from a regular flat burr and this could yield a different (not necessarily better!) flavor profile.