Dinner is done. And so is the last chance to re-enter this year’s LAPT Chile Main Event, meaning all eliminations from this point forward are well and truly final.
Heading to the dinner break a trio of Argentinians had vaulted to the top of the counts, with Minond Oded, Luciano Basualdo, and Miguel Linian each having chipped up to the top of the leaderboard to grab temporary possession of the Day 1B lead.
But others have caught up and passed them now, with the bigger stacks in the room starting to approach the 100,000-chip mark.
One starting to edge into that territority Brazilian Victor Sbrissa. The LAPT6 Brazil champion was on the short side to start the day, but has moved up nicely and now sits comfortably with more than 80,000 chips.
Team PokerStars Pro David Williams — with whom we were chatting before dinner when his stack was down to 12,500 — had a couple of good pre-dinner levels and was just picking up yet another healthy pot to move up close to that 100,000 range as well.
Williams is one of three Team PokerStars Pros back today after having tried before on Day 1A, and both of his teammates still have seats as Level 7 progresses.
Nacho Barbero is at one of the end tables in the spacious Grand Ballroom with about 20,000. And Leo Fernandez has been battling over at the feature table for a while where he’s currently working on trying to spin up a stack of about 28,000.
Other LAPT stars still in the hunt include Nicolas Fierro, Julian Menendez, and Rafael Pardo. And WSOP bracelet holder Ken Aldridge is here, too, hard to miss in his usual yellow jacket and cap.
There’s a little less than 200 players left from the 354 or so who began today, and by night’s end more than half will likely lose their chips, and for them it will be el fin once and for all.
Photography from LAPT7 Chile by Carlos Monti. Follow live streaming coverage throughout LAPT7 Chile in Spanish at PokerStars or via Facebook as well as in Portuguese, also at PokerStars or via Facebook.
Martin Harris is Freelance Contributor to the PokerStars Blog.