The outcomes indi-
cate that in small concentrations, sugar serves as a retarder,
but when added in greater concentrations (>5%), it prolongs
commencement of setting (initial) and hardening time
(final) which negatively influence the strength and bonding
properties of the specimens.
Source on the paper?
https://www.researchgate.net/publication/377950104_Arriving_the_optimum_retarder_dosage_level_of_sugar_on_the_setting_time_compressive_strength_and_microstructure_property_of_Portland_pozzolana_cement/fulltext/65be3b791e1ec12eff6f953f/Arriving-the-optimum-retarder-dosage-level-of-sugar-on-the-setting-time-compressive-strength-and-microstructure-property-of-Portland-pozzolana-cement.pdf?origin=publication_detail&_tp=eyJjb250ZXh0Ijp7ImZpcnN0UGFnZSI6InB1YmxpY2F0aW9uIiwicGFnZSI6InB1YmxpY2F0aW9uRG93bmxvYWQiLCJwcmV2aW91c1BhZ2UiOiJwdWJsaWNhdGlvbiJ9fQ
So 100% bullshit