I routinely ferment WLP001 at 59F ambient temp, so just remember in the future that 61-62 is just fine. Remember that the actual ferementation temp is always about 3-8 degrees higher than the ambient temp. Yeast put off heat as they process sugar.
SO, at 74 ambient temp, you were really fermenting closer to 77-82F, which is too high and the fast, violent fermentation showed it. A slowww, uneventful fermentation is a CLEAN fermentation.
As is, you may have some ester production. The good news is the robust porter style might cover it a bit, the bad news is with WLP001, it is going to be a fruity ester, which isn't going to mesh well with the porter style if it shows up.
All you can do at this point is hope it conditions out in the time you have. Let it bulk age in the fermenter at room temp for as long as you can leading up to the competition, and bottle/keg on the last possible day to allow carbonation time for the competition.
How much time do you have for the competition? Are you bottling or kegging?
Also, in the future, remember to hold onto some bottles of your good batches and have them sitting around waiting for competitions. You'll do much better. Most of the stuff I enter in competitions was brewed 3-6 months prior to the competition, with the exceptions being Hefe's and most IPA/APAs. Even if I plan on kegging the beer, I still brew with a good 3-4 extra weeks before the competition or serving even to make sure it's good and give some room to fix it if it isn't.
Brewing something for a competition or a serving event without some wiggle room or a backup plan can be a disaster!
Good luck!