Technically, ghee and melted ghee are the same. When ghee reached a certain temperature it starts melting.
In the room temperature, mostly ghee is found in the semi-liquid condition. The average melting point of cow ghee is 76 degrees Fahrenheit (or 32.4° Celsius), which means if ghee reaches this temperature, it starts melting.
All the fat molecules in ghee get melted and texture turns liquid.
According to ghee researchers, the melting point of ghee may slightly change depending on the season and the types of the breed. For example, buffalo ghee melting point is higher than cow ghee.
Almost all fats are the mix of fatty acids in different crystal-like forms, so in real-life, ghee melting point is the stipulated temperature range over which the fat turns from hard to soft and then soft to the liquid stage. In cooking, we mostly use fats that are solid at room temperature in baking, and we consider the fat molecules in the liquid state at room temperature as oil.
This is easy to use in salad dressing as well as for making dips.
If you slightly raise the room temperature or ghee temperature, ghee gets melted but it is a physical change, the taste or the chemical properties remain unchanged.