When you drizzle honey, it becomes a thin stream that goes all "jiggly" as it hits your sandwich. I believe this is due to the way that the long molecules align as the liquid falls and becomes thinner.
I suspect there is a word for that property. It's not viscosity - that is what makes a liquid resist shear. This is a "temporary alignment that results in transient elastic behavior".
I would have thought there's a word for that, but my Google Fu is failing me. Any scientists here that are also awesome with words?