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 microscale model surface roughness adjustment, and a Froude number adjustment is applied to calculate terrain-blocking effects on wind flow. All of these effects are computed at each time-step in the study period and based not only on wind speed and elevation, but on quantities such as wind direction and thermodynamic properties of the lower atmosphere. This enables a sophisticated time-varying spatial analysis. Time-varying microscale model The time-varying microscale (TVM) model is a microscale diagnostic model specifically designed to compute data for extremely high-resolution mapping (tens of meters to a few hundred meters) without the high computational costs of running a mesoscale numerical