I think what you said is true but that also ketchup as a material is shear thinning—meaning as you shake or tap the bottle, this creates stress or “shear” on the liquid which causes the viscosity to decrease. It also takes a little bit of time for the liquid to re-thicken, so it will actually pour pretty well a few seconds after shaking it.

https://www.scientificamerican.com/article/ketchup-is-not-just-a-condiment-it-is-also-a-non-newtonian-fluid/

Found out yesterday that a McDouble is $3.49 here which is crazy to me.

I had to check the math and I was surprised that 2^42 is “only” 4.4 trillion. Thought it would be a lot greater like there are less atoms in the universe similar to the uniqueness of a shuffled deck of cards.