Gyro (food) fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat, the distance between the heat and the meat, and the speed of the spit rotation, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. In Greece it is generally served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, fries, and tzatziki. Gyro (food) A gyro or gyros
Time-varying covariate of residence. For example, if a person is born at time 0 in area A, moves to area B at time 5, and is diagnosed with cancer at time 8, two observations would be made. One with a length of 5 (5 − 0) in area A, and one with a length of 3 (8 − 5) in area B. Time-varying covariate A time-varying covariate (also called time-dependent covariate) is a term used in statistics, particularly in survival analyses. It reflects the phenomenon that a covariate is not necessarily constant through the whole study. For instance, if one wishes to